1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner's sugar
1/4 cup cornstarch
11/2 cup all purpose flour
1 tsp vanilla
1/2 tsp salt
raspberry jam for filling
350°F oven.
Whip butter till fluffy. Stir in sugar + cornstarch + flour.
Beat well -- 3-4 minutes on high.
Make 1" inch balls out of dough. Place each ball 1" apart on an ungreased cookie sheet.
Make small indentation with thumb in the center of each dough ball. Chill for 20 minutes at this point -- optional.
Fill each indentation with a scant 1/4 tsp jam.
Bake for 10 -12 minutes, till the edges begin to turn a very light golden brown.
Transfer cookies to cooling rack.
adapted from allrecipes.com
