Preheat oven to 350°. Spray a 9" x 13" baking pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 1 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, beat on low speed until soft dough forms.
Cover dough and refrigerate for 15 minutes. Press 2/3 of the dough evenly into the pan to form the bottom crust. Reserving 1/3 for the top, approx. 1 to 1-1/2 cups.
Mix together 1 cup raspberry jam and 1 cup raspberries. If using frozen berries add 1 tsp. cornstarch. Spread on top of the bottom crust.
Sprinkle remaining dough in little clumps over the raspberry jam layer.
Bake for 40-45 minutes until edges turn golden brown. Cool before cutting.