Beat butter and sugar at low speed with an electric mixer until creamy. Add vanilla extract, beating until blended.
Combine flour and salt in a small bowl; gradually add to butter mixture, beating just until blended after each addition.
Shape dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation; fill evenly with raspberry preserves.
Bake at 325° for 15 to 20 minutes or just until edges begin to brown. Remove to wire racks to cool.