JAM

1. In a large pot, mash the raspberries roughly, then heat until they are at a rolling boil. Add the sugar, and boil for three minutes. Pour into container or sterilised jars, and allow to cool before using. 

SUGAR COOKIES

1. Preheat oven to 350f/180c. Line two or three baking trays with parchment paper. 
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, coconut oil, sugar, salt, vanilla paste/extract, baking powder and baking soda. Mix on low for a few seconds, then turn up the mixer to medium/high and beat for approximately 5 minutes, until light and fluffy, scraping down the bowl once or twice during the process. Add the egg and beat until incorporated.
3. With the mixer on low, add the flour. Mix until just incorporated and the dough is balling around the paddle. Finish incorporating the flour with a spatula if necessary to form a cohesive dough. It will seem a little more sticky than most cookie doughs. Divide in two. If you are preparing the dough ahead of time, wrap in plastic and refrigerate for up to a week.
4. Turn half of the dough onto a very well floured surface. (I like to lightly flour a piece of parchment paper and roll out my dough on that). Roll to ¼ inch (about 7mm). Cut out 2.5 inch circles out of the dough, and transfer them to the prepared baking trays using an offset spatula, leaving an inch between them for spreading. Re-roll and repeat with scraps. 
5. Using a smaller cutter, cut shapes from half of the circles, removing the cut out dough using a skewer if it does not come away cleanly. 
6. Bake one tray at a time for approximately 11-12 minutes depending on your preference, checking for doneness after 10. I prefer my cookies pale, so remove them soon after the 10 minute mark.
7. Allow to cool for 30-40 minutes on the baking tray, then transfer to a cooling rack and allow to cool completely. 
8. Once the cookies are cool, sandwich a plain 'bottom' and a cut-out 'top' together using jam. 
9. Store in an airtight container.