1. Preheat your oven to 325°F. Line a 9×9-inch square baking pan with parchment paper, leaving an overhang for easy removal of the baked cookies.

2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. Beat in the vanilla extract until well combined.

3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

4. Press two-thirds of the dough evenly into the prepared baking pan, creating a smooth, compact base layer. Warm the raspberry jam slightly in the microwave for 10–15 seconds to make it easier to spread. Spread the jam evenly over the pressed dough layer.

5. Crumble the remaining dough over the jam layer, leaving some gaps for the raspberry to show through. This creates the beautiful swirl effect.

6. Bake the cookies for 35–40 minutes, or until the top is lightly golden brown and the edges are set.

7. Allow the cookies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut the cooled cookies into squares or rectangles using a sharp knife. Dust with powdered sugar if desired.