Funfetti Sandwich Cookies with Raspberry filling

Cookie Bars
2 Line 3 baking sheets with parchment paper and set aside
3 Mix sugar, butter and salt until no lumps are visible and butter is creamed. Add in eggs, vanilla, almond extract and mix. Mix in flour and baking soda until just combined. Fold in sprinkles
4 With a cookie scoop, measure the dough and place in prepared cookie sheet -don't worry about the space between them, this is to chill before baking. Cover and refrigerate for 1 hour (or a maximum of 72 hours)
5 Pre-heat oven to 350 F; place cold cookies in prepared cookie sheets, leaving 2.5 inches between each one. Bake for 10-11 minutes, or until the edges just begin to turn a light golden color. Leave in the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely
Buttercream
8 Beat butter and vanilla until light and fluffy, around 2 minutes, gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, and beat until reaching desired consistency
To assemble
11 Place buttercream in a piping bag and pipe a "barrier" around the edge of your cookie, fill the inside of the barrier with raspberry jam and top with another cookie