In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer. Add vanilla extract and mix well. Gradually sift in flour, baking powder, and salt until a soft dough forms.

Divide the dough in half. Roll each portion into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap.

Unwrap one log, spread raspberry preserves evenly, then roll back up to incorporate swirls. Repeat with the second log.

Refrigerate the wrapped logs for at least 30 minutes, then preheat oven to 350°F (175°C).

Slice each log into 1/4 inch rounds, arrange on a baking sheet lined with parchment, and bake for about 15 minutes until golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.