Preheat oven to 325°.

In a large bowl or stand mixer bowl, cream butter and powdered sugar together until light and fluffy. Add vanilla and mix.

In another bowl, whisk together flour and salt. Add to butter mixture and mix until just combined. Add pistachios and mix well.

Use a medium cookie scoop or tablespoon to form dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press an indentation in center of each dough ball (you can use your thumb, or my new favorite is to use the bottom of a ½ teaspoon measuring spoon that is rounded on the bottom.) Fill each indention with 1/2 teaspoon raspberry jam.

Bake until bottoms are light brown, 13-16 minutes. Allow to cool on baking sheets for a minute or two before removing to a wire rack to cool completely. Sprinkle with additional powdered sugar, if desired.