Instructions

1. Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
2. In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
3. Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
4. Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
5. Spread raspberry preserves, gently, over the bottom layer of cookie.
6. Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
7. Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
8. For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
9. Store in air tight container in refrigerator or at room temperature.