In your mixer cream the butter on high speed until light and fluffy, about one minute.

Turn your mixer down to medium and add in the the sugar and vanilla. Turn off your mixer and scrape down the sides of your bowl. Add in your flour and mix it in on low.

Once the dough has come together wrap it up in plastic wrap and refrigerate for at lease two hour. Preheat the oven to 350F degrees and line two sheet pans with parchment paper.

Scoop out tablespoon balls of the dough and roll them in your hands to make a smooth ball. Press your thumb in each of the balls to create an indentation.

Fill the indentations with the raspberry preserves.

Bake for 13-14 minutes, just until they are golden brown. Place the cookies on a cooking rack to cool.