Cream together unsalted butter and granulated sugar until light and fluffy. Add vanilla extract and mix well. Gradually incorporate all-purpose flour until a smooth dough forms.

Roll the dough on parchment paper into a rectangle about 1/4 inch thick. Spread raspberry preserves over half of the rolled-out dough, then fold the other half over the preserves.

Roll the dough tightly into a log shape using the parchment paper, wrap it in plastic wrap, and chill for 1 hour.

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

Slice the chilled dough into 1/4-inch thick rounds and arrange on baking sheets with space in between. Bake for 10-12 minutes until edges are golden brown.

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