Preheat your oven to 325°F (163°C). In a stand mixer, combine butter, icing sugar, salt, and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add flour until a cohesive dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes until solid but pliable.

Sprinkle extra flour on your surface. Roll the dough to about ¼ inch thick. Cut circles with a 3-inch cutter. For half the cookies, use a smaller cutter for cut-outs.

Arrange cutouts on a parchment-lined sheet. Bake for 15-20 minutes until edges are lightly golden. Rotate sheets halfway through.

Cool cookies on a wire rack. Spread raspberry jam on the whole cookies, dust cutouts with icing sugar, and place on top to assemble.