Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.

Stir in the vanilla extract.

Gradually mix in the flour and salt until a cohesive dough forms.

Reserve 1/2 cup of the dough in a separate small bowl to be used for the crumble topping.

Shape the remaining dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.

Using your thumb or the back of a small measuring spoon, create an indentation in the center of each dough ball.

Spoon approximately 1/2 teaspoon of raspberry jam into each indentation.

Crumble the reserved dough into small pieces and sprinkle evenly over the jam-filled centers of each cookie.

Bake for 14 to 16 minutes, or until the edges are just beginning to turn golden brown.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.