Raspberry Shortbread Cookies

2 cups all-purpose flour
6 tablespoons granulated sugar
2 tablespoon cornstarch
3/4 cup butter or margarine
3 (1 ounce) squares semi-sweet chocolate, melted

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

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

Roll each half to 1/4-inch thickness on floured surface. Cut into 2 1/2-inch rounds or other 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: Heat seedless raspberry preserves and cornstarch to a boil; cool.