Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
Add vanilla to mixing bowl. Stir briefly.
Sift your dry ingredients together. (Flour and salt).
Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready.
Add the Driscoll's raspberries and mix until just incorporated.
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Roll out the dough further if you need to, and cut out cookie shape - making sure you have an even number of solid circles for the bottom and circles with cut out shapes on top. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.They will then hold their shape better when baked.
Preheat your oven to 350°F or 176°C.
Bake cookies for 8-12 minutes or until the edges become slightly golden brown. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and apply jam to the bottom cookie with a butter knife. Put the top of the cookie on and once all cookies are assembled, dust with icing sugar.