Step 1

Make the dough: Beat the sugar, cream cheese and butter until light and fluffy. Add the egg and vanilla and beat again. Scrape down the sides of the bowl and add the flour, 1 cup of the graham cracker crumbs and salt (reserve the leftover crumbs). Beat until incorporated. Add 1 cup of the raspberries and beat just until combined (reserve the leftover raspberries).

Step 2

Divide the dough into two discs and roll each ¼-inch thick between two sheets of parchment paper. Chill until firm, at least 1 hour (and up to three days).

Step 3

Make the filling: Beat the sugar, cream cheese and vanilla until light and fluffy. Set half the mixture aside. Use a disposable pastry or Ziplock bag and alternate small spoonfuls of the cream cheese mixture with the raspberry jam. Snip a small opening in the bottom.

Step 4

Place one of the parchment sheets of dough onto a baking sheet. Remove the top sheet and cut out 2-2½ inch circles, removing the trimmings. Pipe ½ tsp-sized mounds of the filling onto the center of each circle. Fold the dough into a triangle, pinching the corners firmly. Brush with the egg wash and sprinkle with the raw sugar. Repeat with the remaining sheet of dough, and then again with the dough trimmings. Place the cookies in the freezer for at least 15 minutes (or up to overnight). Preheat the oven to 350°F.

Step 5

Bake the hamantaschen for 15 minutes, or until golden brown. Remove to a wire rack to cool completely.

Step 6

Warm the reserved cream cheese mixture until runny. Place the remaining raspberries in a Ziplock bag and crush with a rolling pin. Use a spoon to drizzle the cream cheese mixture over the cookies, then sprinkle with the reserved graham cracker crumbs and crushed raspberries. Chill until set.