Raspberry Melting Moments
2 c flour
1 c cornstarch
1 c confectioners' sugar
1 1/2 c butter
2 t vanilla extract
Seedless raspberry jam
In a bowl stir together flour, cornstarch and sugar. In a large mixer bowl beat butter until smooth, add flour mixture and vanilla. Shape into 3/4 inch balls and place 1 1/2 inches apart on an ungreased cookie sheet. Flatten crisscross style with a lightly floured fork. Bake at 375 degrees for 10 minutes or until edges are lightly browned. Makes about 6 dozen cookies.
Cool slightly then spread lightly with raspberry jam. Drizzle each cookie with the glaze;
Glaze
1/2 cup chocolate chips
1 t butter
1 t milk
Melt and mix in double boiler or low in microwave but don't over cook!
