Preheat your oven to 350°F (175°C), ensuring it’s hot and ready for the cookies.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Gradually mix in the all-purpose flour and salt until just combined. The dough will be crumbly but should hold together when pressed.

Add the vanilla extract and mix until evenly distributed throughout the dough.

In a separate bowl, combine the raspberry puree for a smooth consistency.

On a clean surface, shape half of the dough into a rectangle or disc. Spread half of the raspberry puree on top of the dough, then layer with the remaining dough. Roll and twist the dough into a log or shape of your choice.

Wrap the formed dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

Once chilled, slice the dough into ½ inch thick rounds and place them on a parchment-lined baking sheet.

Bake for 15-20 minutes or until the edges are lightly golden.

Allow the cookies to cool on a wire rack before serving. Enjoy every crispy, buttery bite!