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Raspberry Shortbread

2 cups all-purpose flour
6 tablespoons granulated sugar
2 tablespoons cornstarch
3/4 cup butter
3 squares semisweet chocolate, melted

Combine flour, sugar and cornstarch; cut in butter until crumbly. Shape into ball; knead 4 minutes. Divide in half; wrap and chill 30 minutes.

Roll each half to 1/4-inch thickness on floured surface. Cut into 2 1/2-inch rounds or holiday shapes; place on baking sheet. Make 3/4-inch wide indentation in center of each cookie; fill with 1 1/2 teaspoons Raspberry Filling. Bake at 375 degrees F for 8 minutes or until lightly browned. Cool. Drizzle with melted chocolate.

Raspberry Filling
1/2 cup seedless raspberry preserves
2 teaspoons cornstarch

Combine raspberry preserves and cornstarch in a saucepan and bring to a boil; remove from heat and let cool.

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