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Combine flour, 1 cup of the butter and cream in a large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about an hour.
Heat oven to 375F degrees. Roll one round of dough at a time to ¼ inch thickness on a floured counter. Cut with 1 ½-inch cookie cutter. Place on parchment lined baking sheet about 1 inch apart and sprinkle with sparkling sugar. Pierce each cookie 3 or 4 times with a fork. Bake 9-12 minutes or until edges begin to brown. Cool on wire rack.
Beat remaining ½ cup butter, powdered sugar, raspberry jam and lemon juice in medium bowl with mixer until light and fluffy - about 2-3 minutes.
Just before serving, sandwich two cookies together with 1 teaspoon of the filling. Makes 60 wafers.