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

Cream the softened butter and sugar together in a large mixing bowl until light and fluffy. Mix in vanilla extract. Gradually add flour and mix until a dough forms.

Roll out the dough on a lightly floured surface to ¼ inch thickness. Evenly spread raspberry jam over the rolled dough.

Roll the dough into a log, ensuring the jam stays within. Wrap in plastic wrap and refrigerate for 30 minutes.

Once chilled, slice the log into ¼-inch rounds and place them on the baking sheet. Bake for 12–15 minutes, until the edges turn golden.

Cool completely on a wire rack. Drizzle with melted white chocolate and let set before serving.