Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour and salt until a soft dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet.

Using your thumb or the back of a spoon, make an indentation in the center of each ball.

Fill each indentation with a small amount of raspberry jam.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.