Cut with 2 to 2 1/2 inch round floured cookie cutter. Place half of cookies on ungreased cookie sheets. Place teaspoon of raspberry jam on each. Top with another cookie; press edges to seal with tip of finger. Prick tops once with fork. Sprinkle tops with sugar. Bake at 400 degrees. for 8 to 10 minutes or until edges are light brown. Immediately remove from pans.