Begin by creaming together the softened unsalted butter and granulated sugar in a large mixing bowl. Using an electric mixer on medium speed, mix until the mixture is light and fluffy, which should take about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing, then add the vanilla extract and blend until fully incorporated.

Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough begins to come together, which will take about 2-3 minutes. Once the flour is integrated, knead the dough gently until it’s smooth.

On a lightly floured surface, roll the dough out to about ¼ inch thickness. Transfer the dough carefully onto a baking sheet lined with parchment paper.

Spread the raspberry jam evenly over the rolled-out dough, leaving a small border around the edges.

Carefully roll the dough into a log, starting from one end and rolling gently to maintain the jam's placement inside.

Wrap the log tightly in plastic wrap and refrigerate it for about 30 minutes. Preheat your oven to 350°F (175°C).

After chilling, unwrap the log and slice it into ¼ inch rounds using a sharp knife.

Bake your Raspberry Swirl Shortbread Cookies in the preheated oven for 12-15 minutes or until the edges turn lightly golden. Let them cool completely on a wire rack.