Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.

Cream butter and sugar until light. Mix in vanilla, then gradually add flour until dough forms.

Divide dough and flatten each portion. Drop small amounts of raspberry jam and gently swirl using a knife or toothpick.

Roll dough into a log, wrap in plastic, and chill for 30 minutes.

Slice into 1/4-inch rounds and place on baking sheet.

Bake 12–15 minutes, or until edges are lightly golden. Cool before serving.