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In stand mixer, cream butter and sugar together, adding vanilla. Mix until smooth then add in flour and salt. Mix until dough forms.
Sprinkle flour lightly on counter then roll out dough to ⅜-inch thickness. Press to cut out dough with cookie stamp, then press down center knob to make indentation.
Heat ⅔ cup raspberry jam in the microwave for 30 seconds, then stir to make it easy to pour. Use a piping bag or a plastic squeezable bottle to fill each well with a small amount of jam or jelly.
Chill on the cookie sheet briefly in the freezer, about ten minutes, prior to baking.
Bake at 325° F (350° F in my oven) for 16 minutes.