Making these cookies is a straightforward process if you follow these detailed steps:

1. Preheat Oven:
   Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.
2. Mix Dough:
   In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add in the vanilla extract for a hint of flavor. Gradually incorporate the flour, mixing until a smooth dough forms.
3. Roll Out Dough:
   On a floured surface, roll the dough out to a ¼ inch thickness. Try to keep the shape as rectangular as possible for easier rolling later. Evenly spread the raspberry jam over the entire surface of the dough.
4. Shape and Chill:
   Carefully roll the dough into a log, ensuring the jam remains inside to create the swirl effect. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for firming up the dough, making it easier to slice.
5. Slice and Bake:
   Once chilled, remove the dough from the refrigerator and slice it into ¼ inch thick rounds. Place these rounds on the prepared baking sheet, ensuring they have enough space to expand slightly. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
6. Cool and Drizzle:
   Transfer the cookies to a wire rack to cool completely. Once cooled, drizzle the melted white chocolate over the top of each cookie for an added touch of sweetness and visual appeal.