Preparation Steps

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream butter and sugar together until light and fluffy. Stir in the vanilla extract.
• Gradually add flour, mixing until just combined. The dough will be soft.
• Roll dough into 1-inch balls and place on prepared baking sheet about 2 inches apart. Make an indentation in the center of each cookie using your thumb or a small spoon.
• Fill each indentation with raspberry preserves.
• Bake in preheated oven for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.