Cream the butter and sugar: In a large mixing bowl, use a hand mixer to whip butter and sugar until light and fluffy, about 3 minutes. Incorporate vanilla extract and blend until smooth.

Combine the flour: Gently fold in all-purpose flour into the creamed mixture using a spatula until a cohesive dough forms.

Roll the dough: Divide dough into two equal portions, shape into rectangles, and roll out to about ¼-inch thick.

Add raspberry preserves: Spread raspberry preserves across the surface of one rectangle of dough.

Roll and chill the dough: Roll the layered dough tightly into a log, wrap securely in plastic wrap, and refrigerate for at least one hour.

Prepare for baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Slice the dough: Remove the log from the refrigerator and slice it into rounds approximately ¼-inch thick.

Arrange the cookies: Place the sliced cookie rounds on prepared baking sheets, leaving space between each.

Bake the cookies: Bake in the preheated oven for about 10-12 minutes, until edges are golden brown.

Cool the cookies: Allow cookies to rest on baking sheets for a few minutes before transferring to a wire rack.