Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes.

Add the vanilla extract to the butter mixture and mix until well combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Divide the cookie dough in half, roll one half into a rectangle about ½ inch thick, wrap in plastic, and refrigerate for about 30 minutes until firm.

While the dough is chilling, prepare the raspberry swirl by slightly stirring the raspberry jam to loosen it.

Once the dough is chilled, remove it from the refrigerator and roll it out to about ¼ inch thick on a lightly floured surface.

Dollop the raspberry jam over the rolled-out cookie dough and swirl it gently into the dough.

Fold the cookie dough over itself to enclose the jam and roll it out again until it is about ¼ inch thick.

Cut out cookies using a cookie cutter of your choice and place them on the prepared baking sheet.

Bake for 12-15 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.