Preheat your oven to 325°F (160°C).

In your stand mixer, combine room temperature butter, icing sugar, salt, and vanilla extract. Beat on medium speed for about 3 minutes until light and fluffy. Gradually add the sifted all-purpose flour, mixing until a soft dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Lightly flour your work surface and roll the chilled dough out to about ¼ inch thick. Cut out circles with a 3-inch cookie cutter; create shapes in half of the circles.

Place cut-out cookies on parchment-lined baking sheets and bake for 15-20 minutes, ensuring edges are lightly golden.

Remove from oven and allow to cool completely. Spread raspberry jam on whole cookies and top with the cutout cookies.