Preheat your oven to 325°F (170°C). Line a baking sheet with parchment paper.

Beat the butter and sugar together in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until well combined.

Sift the flour and cornstarch into the mixture and stir until the dough forms. Divide the dough into four discs, wrap each in plastic wrap, and chill them in the refrigerator for about 20 minutes.

Take one disc of dough out of the refrigerator at a time. Roll the dough on a floured surface to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out rounds. Gather and re-roll any scraps as needed. For the cookie tops, cut a small 1/2-inch circle out of the center of half the rounds (use the wide end of a piping tip if you don’t have a small cutter). Place the cookies on parchment-lined baking sheets and chill them while you roll and cut the remaining dough.

Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden brown. Let the cookies cool completely on wire racks before assembling them.

Beat the butter, powdered sugar, and vanilla together in a medium bowl until the mixture is light and creamy.

Spread a small amount of the cream filling on the flat side of each solid cookie. Add a dollop of raspberry jam on top of the cream. Place a cutout cookie over the jam and filling, with the smooth side facing down, to create a sandwich