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

In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract.

Gradually add the all-purpose flour and a pinch of salt to the butter mixture, mixing until just combined and a soft dough forms.

Divide the dough into three equal portions and roll each into a smooth ball. Place them on the prepared baking sheet, spacing them a few inches apart.

Using your thumb or the back of a spoon, create a small indentation in the center of each cookie dough ball. Fill each indentation with about 1 teaspoon of raspberry jam.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.