Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

Mix in the vanilla extract until well combined.

In another bowl, whisk together the flour, salt, and cinnamon or cayenne pepper. Gradually add this mixture to the wet ingredients, mixing until just combined.

Gather the dough into a ball, wrap it in plastic wrap, and let it chill in the fridge for about 30 minutes.

While the dough is chilling, heat the raspberry jam gently in a small saucepan until it becomes more spreadable and set aside to cool slightly.

Once the dough is chilled, roll it out on a lightly floured surface to about 1/4 inch thickness and use cookie cutters to cut out shapes, placing them onto the prepared baking sheet.

Spoon a small dollop of raspberry jam in the center of each cookie and use a toothpick or a knife to swirl it gently into the dough.

Bake the cookies in your preheated oven for about 12-15 minutes or until the edges begin to turn golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.