Print Recipe

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


  • 1/2 cup chocolate morsels
  • 1 teaspoon butter
  • 1 teaspoon milk


  1. Dough: In a bowl stir together flour, cornstarch and sugar.
  2. 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.
  3. Cool slightly then spread lightly with raspberry jam. When completely cool, dip in Glaze.
  4. Glaze: Melt and mix in double boiler.

Makes 72 cookies.