Prepare the Cookie Dough:

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

Roll and Cut the Cookies: 5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. 6. On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. 7. Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheets. 8. Repeat with the second portion of dough.

Bake the Cookies: 9. Bake the cookies for 8-10 minutes, or until the edges are just lightly golden. 10. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Assemble the Cookies: 11. Once the cookies are fully cooled, spread about 1 teaspoon of raspberry jam onto the flat side of one cookie. 12. Top with another cookie, pressing gently to sandwich them together. Repeat with the remaining cookies and jam.