Preheat your oven to 350°F (175°C).

In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.

Stir in the vanilla extract until well combined.

Gradually add the flour and salt, mixing until a soft dough forms.

Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.

Use your thumb or a spoon to create a small indentation in the center of each ball.

In a small bowl, combine the raspberry jam and heavy cream, stirring until smooth and slightly runny.

Spoon a small dollop of the raspberry cream mixture into each indentation.

Bake for 12-15 minutes or until the edges turn lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, dust with powdered sugar before serving.