Dough: 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.
Cool slightly then spread lightly with raspberry jam. When completely cool, dip
Glaze: Melt and mix in double boiler.
Makes 72 cookies.
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