Begin by creaming unsalted butter and granulated sugar in a mixing bowl using a hand mixer or stand mixer on medium speed for about 3-4 minutes until light and fluffy.

Gradually add in all-purpose flour while mixing on low speed until the dough begins to form; do not overwork.

Place the dough onto a lightly floured surface and shape into a rectangle, about 1 inch thick. Wrap in plastic wrap and refrigerate for about 30 minutes.

Roll the dough out between two sheets of parchment paper into a larger rectangle, about 1/4-inch thick, and spread raspberry preserves over it.

Starting from one end of the rectangle, roll the dough tightly into a log shape and wrap in parchment paper. Refrigerate for another hour.

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

Once chilled, unwrap the cookie log and slice it into 1/4-inch rounds. Arrange them on prepared baking sheets.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack.