In a deep bowl whisk soft butter and the cream cheese. Add vanilla. Mix flour and salt and add to the butter mixture. Blended into a smooth dough and divide into 2 parts which are placed in the refrigerator for about 1 hour. Then roll one crust thickness of 3-5 mm and cut circles with a diameter of 7-8 cm. In the center of each put on raspberry jam. Raised edges from 3 sides and press lightly to one another and so with all the circles. Arrange in a dry pan for about 3 cm distance, coated with beaten egg and bake in a preheated oven at 190 C for 10-12 minutes - until golden brown.