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1. In a mixing bowl, beat the softened butter and powdered sugar until light and creamy.
2. Add the vanilla extract, then gradually mix in the flour and salt until a soft dough forms.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Scoop out small portions of dough and flatten them in your palm. Add about ½ teaspoon of raspberry jam in the center.
6. Carefully fold the dough around the jam and roll it into a smooth ball. Place on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the cookies are set but not browned.
8. Let the cookies cool for a few minutes, then roll them in powdered sugar while still slightly warm.
9. Once completely cooled, roll them in powdered sugar again for a snowy finish.
10. Serve and enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 18 cookies
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