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1
Beat the butter in a large bowl with an electric mixer on medium speed 1 minute.
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2
Gradually add the sugars, beating until well blended, about 1 1/2 minutes.
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3
Mix the peanut butter, vanilla and salt; lower the speed to medium low.
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4
Beat until light and fluffy, about 3 minutes; lower the speed to low.
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5
Beat in the flour slowly, until just blended.
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6
Turn the dough out onto a work surface; divide the dough in half.
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7
Shape into 2 disks.
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8
Wrap each disk inplastic; refridgerate untill chilled, about 2 hours (dough can be chilled up to 2 days).
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9
Heat oven to 350 degrees.
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10
Place one of the chilled disks on a lightly floured work surface; roll the dough to a thicknes of less than 1/4 inch.
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11
Cut into cookies with a 1 3/4 inch round cookie cutter; transfer to parchment-lined baking sheets, spacing cookies about 3/4 inch apart.
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12
(Gather up scraps; rewrap.
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13
Chill 15 minutes before rerolling and cutting.
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14
).
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15
Bake one cookie sheet at a time until cookies are just firm but not browned, 18-20 minutes.
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16
Cool on a baking sheets 10 minutes; transfer to a wire rack.
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17
Cool completely.
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18
Repeat with remaining dough.
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19
Spread half of the cookies with 1 tsp of of raspberry jam each; top with remaining cookies, forming sandwiches.
