Raspberry Tea Cookie
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cups all-purpose flour
1/4 cup corn starch
1/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
1 (10 ounce) jar raspberry jam
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a large bowl cream the butter or margarine with the brown sugar and 1/3 cup of the white sugar.
Blend in the vanilla and the milk.
Stir in the flour and corn starch.
Stir in the mini chocolate chips.
Form the dough into one inch balls and roll in the remaining white sugar.
Place cookies on the parchment lined baking sheet about 1 1/2 inches apart.
Use your finger or thumb to press straight down into the center of each ball, making a deep well for the jam.
Neatly fill each cookie with a small amount of jam.
Bake at 375 degrees F (190 degrees C) for 13 to 15 minutes or until cookies are just beginning to turn golden around the edges.
Let cookies cool before eating.