Add the raspberries, sugar, and water to a saucepan. Bring to a boil, stirring occasionally. Once boiling, reduce the heat slightly and let it cook for 5–10 minutes to reduce and evaporate some of the moisture.

Mix together the cornstarch and water to form a slurry. Stir the slurry into the raspberry mixture and continue cooking for another minute or two until thickened.

Allow the jam to cool slightly, then transfer it to a bullet blender and blend until completely smooth.

Pass the blended jam through a fine chinois to remove the seeds, forcing it through with a ladle or spatula. Discard the seeds.

Transfer the strained jam to a container and allow it to cool completely before placing it into a piping bag.

Using a hand mixer with the whisk attachment, whip the butter until smooth.

Add the peanut butter, powdered sugar, heavy cream, vanilla, and salt. Switch to the paddle attachment and mix until smooth and fluffy.

Transfer to a piping bag and set aside.

Preheat oven to 300°F.

Add the sugar, butter, and salt to a mixing bowl and cream together until smooth.

Add the flour and mix just until a dough forms.

Place the dough between two sheets of parchment paper and roll to about ½-inch thick.

Transfer to the freezer for 10–15 minutes.

Remove from the freezer and cut out shapes using a bread-shaped cookie cutter.

Place the cutouts onto a parchment-lined sheet tray and freeze for about 20 minutes.

Bake directly from frozen for 20 minutes at 300°F.

Allow the cookies to cool slightly.

Mix together the vodka and Buckeye Brown food coloring. Using a small paintbrush, lightly brush the edges of the cookies to create a toasted bread crust appearance.

Allow the painted edges to dry completely.

Flip the cookies upside down.

Pipe a layer of raspberry jam onto one cookie.

Pipe peanut butter frosting onto one cookie.

Gently press together.

Repeat with the remaining cookies.