1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. In a large bowl, mix margarine, sugar, and vanilla extract until light and fluffy. Add the flour and salt and mix/knead until you get a nice and smooth dough. Divide the dough into 17 portions and shape each into a ball. Place the balls with some space in between on the baking sheet (the cookies spread a little) and press your thumb or something similar into the center of each ball to create an indention. You want the indention to have a good size so it can hold enough filling.

3. Mix the cream cheese with the confectioners’ sugar and vanilla extract. Add a small portion to each indention and top that with raspberry jam. You can pile up the filling quite a bit, just make sure it stays in the center so it does not spill over the edges. If you are not sure how much you can add, prepare a test cookie and bake that one alone. When everything is ready, bake the cookies for 13-14 minutes. The cookies should have spread a bit, with the filling sitting nicely in the center. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely.