Ingredients

For the meltaway cookies:
• 1 cup (2 sticks) butter, softened
• 1/2 cup confectioners' sugar
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 6 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
For the chocolate raspberry ganache:
• 9 ounces bittersweet chocolate, finely chopped
• 3/4 cups heavy cream
• 1/4 cup seedless raspberry jam
• 2 tbsp unsalted butter
• 1 pinch salt
• 3/4 teaspoons vanilla extract

Instructions

For the meltaway cookies:
• Line 2 cookie sheets with parchment paper; set aside.
• In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachmen, cream the butter, sugar and vanilla on low speed until combined.
• Add the flour mixture and blend just until combined.
• Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton). Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart.
• Freeze the dough for at least 20 minutes or overnight.
• To bake, preheat oven to 325 degrees. Bake until lightly golden around the edges, about 15-17 minutes. Cool the cookies on the baking sheets.
For the ganache:
• Place the chocolate into a large bowl.
• In a medium saucepan, bring the cream, raspberry jam, butter and salt just to a boil.
• Pour over the chocolate and let it stand for 1 minute.
• Whisk until smooth, then add the vanilla extract.
• Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate for no longer then 1 1/2 hours.
To assemble:
• Transfer the ganache to a piping bag fitted with a round tip.
• Pipe the filling onto half of the cookies, then top with the remaining cookies.