Preheat your oven to 325°F (160°C). In a stand mixer, cream together 1 cup of softened butter, ¾ cup of icing sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract until light and fluffy, approximately 3 minutes. Gradually add in 2 cups of sifted all-purpose flour, mixing until just combined to create a smooth dough.

Shape the dough into a ball and wrap it tightly in plastic wrap. Place the wrapped dough in the refrigerator for at least 30 minutes.

Once the dough is chilled, lightly flour your countertop and roll it out to a thickness of about ¼ inch. Use a 3-inch round cookie cutter to cut out cookie shapes, gently lifting them with a spatula and transferring them to a parchment-lined baking sheet.

For half of your cookie rounds, use a smaller 1½-inch cutter to create peekaboo openings in the center.

Arrange the cookie shapes on your parchment-lined baking sheet. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown.

To assemble your Raspberry Linzer Cookies, spread a generous layer of raspberry jam on the flat side of each whole cookie. Dust the tops of the cutout cookies with icing sugar, then gently press them onto the jam-covered cookies.