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Preheat your oven to 350 degrees.
Using a stand mixer, cream together the butter and sugar until light and fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla and combine.
In a separate bowl whisk together the flour and salt.
Add the flour mixture to the butter/sugar mixture and combine.
Line a cookie sheet with parchment paper.
Roll the dough into 1 inch balls and place the cookie dough balls on the baking sheet about 2 inches apart.
Bake for 5 minutes.
Then remove from the oven and using your thumb, make an indent in the ball (circular to hold the jam).
Using a small spoon add about a ¼ to ½ a tsp of raspberry jam to the indent.
Bake for about 12 – 15 minutes more.
Cool on a wire rack.