Sift the flour and salt together and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and the sugar. Add in the vanilla extract, followed by the sifted flour and salt. Wrap the dough in plastic and refrigerate for 1 hour. On a dusted surface, roll the dough to .25 in/.6 cm thick. Cut 2 in/5.1 cm squares out of the dough and place them onto a parchment paper-lined sheet pan. Place back into the refrigerator for 30 minutes. Cut out a 1 in/2.5 cm star from half of the squares and bake at a 350ºF/176ºC oven till golden brown, about 15-18 minutes. Allow the cookies to cool completely.
Pipe an even layer of the raspberry marmalade onto the Linzer Cookie bases. Dust the tops with arctic white snow and then place on top of the marmalade to create a sandwich.
