Line a half sheet tray with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on low-medium speed until light and fluffy, about 1 minute. Add the lemon zest and vanilla extract, and beat till combined. Scrape down the bowl to make sure it’s evenly mixed.
Add the flour and salt, and continue to mix until large clumps form. The dough may not completely come together but that’s ok! Dump the dough out onto the parchment paper, shape into a flat disk, and freeze for 30-45 mins.
Prepare 2 sheet trays with parchment paper.
Roll out the dough into ¼’’ thickness between 2 pieces of parchment paper and cut out shapes using a 2 inch round or fluted cookie cutter. Repeat with scraps.
Take half the cookies and using a smaller cookie cutter (can be any shape) cut out the middle. Remember that these are sandwich cookies so you need to have equal tops and bottoms!
Freeze the cookie cutouts for 1 hour on the sheet trays. Then preheat your oven to 350° F and bake for 10-12 minutes or until the edges of the cookies turn golden brown.
Once cooled, dust the top cookie (the one with the little cutout) with confectioners sugar, spread a little raspberry jam on the bottom cookie, then sandwich together.