Prepare the Cookie Dough:

• In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy.
• Add vanilla extract and mix until combined.
• Gradually add flour and salt, mixing until the dough comes together.
• Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.

Roll and Cut the Cookies:

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
• Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheets.
• Repeat with the second portion of dough.

Bake the Cookies:

• Bake for 8-10 minutes, or until the edges are just lightly golden.
• Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Assemble the Cookies:

• Once fully cooled, spread about 1 teaspoon of raspberry jam onto the flat side of one cookie.
• Top with another cookie, pressing gently to sandwich them together.
• Repeat with remaining cookies and jam.