Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened butter and sugar together until light and fluffy. Add vanilla extract, then gradually mix in the flour until a dough forms.

On a lightly floured surface, roll out the dough to about ¼ inch thickness.

Spread the raspberry jam evenly over the dough.

Carefully roll the dough into a log and refrigerate for 30 minutes to firm up.

Slice the dough log into ¼ inch rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

Drizzle the cooled cookies with melted white chocolate for an elegant finish.