Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Gradually add in the all-purpose flour while mixing on low speed until the dough just comes together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, roll out the dough to about ¼ inch thickness and cut out desired shapes using cookie cutters. Place on a baking sheet lined with parchment paper.

Bake for 12-15 minutes until lightly golden around the edges. Remove from the oven and let cool on the baking sheet for a few minutes.

Scoop about a teaspoon of raspberry preserves onto the center of half the cookies and top with the remaining cookies.

Melt the white chocolate and drizzle it over the filled cookies. Allow to cool and set before serving.