2 c. flour
6 tbsp. sugar
2 tbsp. cornstarch
3/4 c. butter
Raspberry Filling (recipe follows)
3 (1 oz.) sq. semi-sweet chocolate, melted

Combine flour, sugar and cornstarch; cut in butter until crumbly. Shape into a 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, place on baking sheet. Make 3/4 inch indentation in center of each cookie. Fill with 1 1/2 teaspoons raspberry filling. Bake at 375 degrees for 8 minutes or until lightly browned. Cool. Drizzle with melted chocolate.

RASPBERRY FILLING:

Heat 1/2 cup seedless raspberry preserves and 2 teaspoons cornstarch to boil, cool.