Raspberry Filled Melting Moments

2 cups unsifted flour
1 cup cornstarch
1 cup confectioners' sugar
1 1/2 cups butter or margarine
2 teaspoons vanilla extract
Seedless raspberry jam

In a bowl stir together flour, cornstarch and sugar.

In a large mixer bowl beat butter until soft and smooth. Beat in flour mixture and vanilla extract until well blended. 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 F for 10 minutes or until edges are lightly browned.

Makes 72 cookies.

Cool slightly then spread lightly with raspberry jam. When completely cool, dip in Glaze.

Glaze:
1/2 cup chocolate morsels
1 teaspoon butter
1 teaspoon milk.

Melt and mix in double boiler.