Heat the oven to 180°C/350°F/Gas 4.
To make the cookie dough, put the sugar and butter in a large mixing bowl and beat until light and fluffy.
Add the vanilla and egg yolk and briefly beat to combine.
Sift in the flour and cinnamom into the bowl and stir until the mixture is combined.
Use your hands in the end to give everything a really good mix and press the dough together.
Shape the dough into a ball, wrap in cling film and chill for 30 minutes in the fridge.
Roll out the dough on a lightly floured work surface.
Using a 7-8cm cookie cutter, cut out 28 biscuits. Lay them on a non-stick baking sheets. Using a 4cm cutter, cut out a circle from half of the biscuits.
Bake for 10-12 mins until pale golden, then lift onto a cooling rack.
Mix the sifted icing sugar with the raspberry jam. When the biscuits are fully cool, spoon a little of the jam onto each whole biscuit, then carefully sandwich the other biscuits, with the cut out hole, on top.
Serve as they are or dust with a little icing sugar.
If you feel up to it, you could pipe a little glace icing (100g icing sugar and a teaspoon or two of warm water to bring it together) to pipe little funny faces onto the biscuits.