Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy.

Step 3: Add Vanilla and Flour

Stir in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.

Step 4: Roll out the Dough

On a lightly floured surface, roll the dough into a rectangular shape, approximately 1/4 inch thick.

Step 5: Spread Raspberry Preserves

Spread the raspberry preserves evenly over the rolled-out dough, leaving a small border around the edges.

Step 6: Add Lemon Zest

Sprinkle the lemon zest over the layer of raspberry preserves to add a zesty flavor.

Step 7: Roll the Dough

Carefully roll the dough up, Swiss roll style. Chill the rolled dough in the refrigerator until firm, which should take about 30 minutes.

Step 8: Slice the Dough

After chilling, slice the roll into 1/2-inch thick rounds. Arrange the slices on the prepared baking sheet.

Step 9: Bake the Cookies

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow them to cool on a wire rack before serving.