Raspberry Shortbread Cakes

• 1 cup butter, softened
• 1/ 2 cup powdered sugar
• 1 egg
• 3/ 4 cup all-purpose flour
• 1/ 4 cup cornstarch
• 1 teaspoon baking powder
• 1/ 4 teaspoon salt
• raspberry jam

Heat oven to 325°F (165°C). Grease and flour pan.  In large mixing bowl, mix butter, powdered sugar and egg until light and fluffy. Sift together flour, cornstarch, baking powder and salt. Add to butter mixture; mix well. Fill each prepared well with batter until 3/4 full. Bake for 20 to 23 minutes or until light golden brown. Cool 10 minutes.  Remove from pan; cool completely on rack. Place about ½ tsp of the raspberry jam in center of each cake. Lightly dust with powdered sugar, if desired. Makes 12 cakes.