Cream 1 cup of unsalted butter with 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes. Stir in 1 teaspoon of vanilla extract. Gradually mix in 2 cups of all-purpose flour until a smooth dough forms.

Roll out the dough on a floured surface into a rectangular shape, approximately 1/4 inch thick. Spread 1/2 cup of seedless raspberry preserves evenly over the dough.

Roll the dough tightly into a log, enclosing the preserves. Wrap it in plastic wrap and refrigerate for at least 1 hour.

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

After chilling, slice the log into 1/4-inch thick rounds and arrange them on the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.