Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half. Roll each half into a rectangle approximately 9x12 inches.
• Spread half of the raspberry jam evenly over one rectangle of dough, leaving a small border.
• Roll up the dough tightly from the long side. Repeat with the other rectangle and remaining jam.
• Slice each roll into 12 equal cookies. Place cookies on a baking sheet lined with parchment paper.
• Bake at 375°F (190°C) for 10-12 minutes, or until golden brown around the edges.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.