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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3 to 5 minutes.

Add vanilla extract to the creamed mixture and gradually mix in all-purpose flour until a soft dough forms.

Roll out the dough into a rectangle about ¼ inch thick on a lightly floured surface.

Spread a layer of raspberry jam evenly over the rolled-out dough.

Roll the dough tightly into a log and refrigerate for 30 minutes.

Slice the chilled log into ¼-inch rounds and place them on the prepared baking sheet.

Bake for 12–15 minutes or until the edges are lightly golden.

Cool the cookies completely on a wire rack and drizzle with melted white chocolate.