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

Beat softened butter and sugar until fluffy. Mix in vanilla, then gradually add flour. If dry, add 1–2 tsp milk to form a soft dough.

Roll dough to ¼ inch thick on a floured surface. Spread raspberry jam evenly, leaving a ¼-inch border.

Roll dough into a log from the long side, wrap in plastic, and chill for 30 minutes.

Slice chilled dough into ¼-inch rounds. Place 1 inch apart on baking sheet and bake 12–15 minutes until edges are lightly golden.

Cool on a wire rack. Drizzle with melted white chocolate and let it set before serving.