1. Prepare the Shortbread Dough

• In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
• Add the vanilla extract and mix until combined.
• Gradually sift in the flour and salt, mixing until a smooth dough forms. Avoid overmixing to ensure a tender texture.

2. Roll and Chill the Dough

• Roll out the dough between two sheets of parchment paper to a rectangular shape, about ¼-inch thick.
• Refrigerate the rolled dough for 20–30 minutes. Chilling helps prevent spreading during baking and makes it easier to handle.

3. Add the Raspberry Swirl

• Remove the top parchment paper and evenly spread a thin layer of raspberry jam over the dough, leaving a small border around the edges.
• If desired, sprinkle a touch of lemon zest over the jam for added brightness.

4. Roll and Chill Again

• Gently roll the dough into a tight log, starting from one of the longer sides.
• Wrap the log in plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes to firm up.

5. Slice and Bake

• Preheat your oven to 350°F (175°C).
• Unwrap the dough log and slice it into ¼-inch thick rounds.
• Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly apart.
• Bake for 10–12 minutes, or until the edges are lightly golden.

6. Cool and Enjoy

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Serve and savor their buttery, fruity goodness!