Preparation Steps

• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the vanilla extract and the egg until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disc of dough into a rectangle, about 1/4 inch thick.
• Spread half of the raspberry jam evenly over the surface of the dough, leaving a small border.
• Carefully roll up the dough from the long edge to create a log. Repeat with the second disc of dough and the remaining jam.
• Slice the logs into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.