Step 1: Beat the softened butter and sugar until light and creamy, about 2 minutes. Mix in the egg yolks and vanilla.

Step 2: Add the flour and salt and stir on low speed until a soft dough forms. Do not overmix once the flour disappears.

Step 3: Roll into 24 small balls, roughly 1 tablespoon each, and arrange on a parchment-lined tray. Chill for 30 minutes.

Step 4: Preheat the oven to 350°F (175°C). Use the back of a 1/2-teaspoon measure to press a shallow well in each ball. Smooth any large cracks with your fingers.

Step 5: Spoon about 1/2 teaspoon thick raspberry jam into each well, keeping the filling below the rim.

Step 6: Bake for 12–14 minutes until edges are just turning pale gold. Cool on the pan for 5 minutes and transfer to a rack. Dust lightly with powdered sugar if desired.