In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and aerated.

Mix in the vanilla extract until fully incorporated.

Gradually add the sifted flour and salt, mixing on low speed until a cohesive dough forms.

Place the dough between two sheets of parchment paper and roll into a rectangle approximately 0.25 inches thick.

Remove the top layer of parchment and spread the seedless raspberry jam evenly over the surface, leaving a 0.5 inch border at the edges.

Carefully roll the dough into a tight log starting from the long edge.

Wrap the log in plastic film and refrigerate for at least 60 minutes to firm.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Remove the dough from the refrigerator and slice into 0.5 inch thick rounds using a sharp knife.

Arrange the slices on the prepared baking sheet, spacing them 2 inches apart.

Bake for 12 minutes or until the edges are set and just beginning to turn a light golden color.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.