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Beat the room-temperature butter and the granulated sugar in the bowl of your stand mixer (using the paddle attachment) at medium-high speed until the butter and sugar turn creamy. This will take about 2 minutes. Lower the speed and gradually add the flour, mixing until the flower and butter mixture are just combined. Add enough flour to make a dough that is not sticky.
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Turn the dough out onto your counter and divide the dough into six balls. Wrap them in plastic and chill in your refrigerator for 30 minutes.
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After 30 minutes, remove the dough balls from the refrigerator and, working with one ball at a time, place the ball between two sheets of parchment paper. Use a rolling pin to roll the dough into a rectangle that is about 1/4-inch thick. The original recipe said to form the dough into 3 inch by 10 inch rectangles, but I found that I needed to make smaller rectangles to keep my dough at 1/4-inch thickness. I found that my cookies broke in the middle if they were rolled too thin. Once the dough is rolled out, peel away the top piece of parchment paper.
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Next, make a shallow crease down the center of the dough rectangle and fill the crease with raspberry jam. I used my thumb to make the crease.
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Repeat this process with the remaining dough.
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Retaining the parchment paper, transfer the dough to a baking sheet. Place the baking sheet into your preheated oven and bake until the edges of the cookies become golden brown. Ovens vary, so you will need to keep an eye on your cookies. The original recipe said to cook for 10 to 12 minutes. I needed to cook my cookies a bit longer. I was not able to cook all the cookies at once and cooked them in batches.
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Remove your cookies from the oven and let them cool for 2 minutes. After 2 minutes, cut across the short side of the rectangle at a slight angle. You will get about 6 cookies from each rectangle. Retaining the parchment bottom sheet, transfer the cookies to a wire rack to cool competely.