Blend well all ingredients except jam and additional sugar. Dough will be quite sticky.
Chill dough for 1-2 hours (or overnight).
Preheat oven to 350F degrees. Roll to ⅓ inch thick on floured surface and cut into circles. (If you work quickly, dough can also be rolled into 1 to 1-1/2 inch balls and gently flattened with your palm.) Place on parchment-lined baking sheet.
Spoon on approx. ½ tsp. raspberry jam to center of cookie. Sprinkle liberally with additional sugar.
Bake for 8-10 minutes. Cool thoroughly before serving for best flavor. Recipe yields 3 dozen cookies.
Recipe by Happy Hour Projects at https://happyhourprojects.com/raspberry-molasses-cookies/