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Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
Slowly add flour, ½ cup at a time.
Mix until a soft dough forms.
Roll into 1 inch balls. Then press down with your thumb to make a 'well' in the middle of the cookie dough.
With a small spoon, drop raspberry jam into indentation in the center of the cookie.
Bake at 350 degrees for 12 minutes. Cool on a wire rack.
Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.
Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.