TO MAKE THE COOKIES – In a medium dish combine flour, cornstarch and salt. Set aside. In a large dish beat butter, powdered sugar and vanilla, at medium speed, until light and fluffy. Change the speed to low and add dry ingredients. Beat until well combined. The dough will be crumbly, so knead it with your hands to make a ball. Cover it with plastic foliage. Cool the dough in the fridge for 15-20 min. Preheat the oven to 350 F. Line two baking sheets with parchment paper. Take the dough out of the fridge and roll it to 0.2 inch thick. Cut the dough using cookie cutter and place it on the baking sheet, 1 .5 inch apart. I used a 2.4 inch cookie cutter. Bake for 9-10 minor until the cookies become brown at the bottom. Take out of the oven and leave in the baking sheet for couple of minutes, then transfer to a wire rack, to cool completely before putting cream cheese frosting. Prepare the frosting, meanwhile.

TO MAKE CREAM CHEESE FROSTING - beat cream cheese, butter and vanilla, at medium speed, until smooth. Spread the frosting evenly over the cooled cookies.

Put jam in a piping bag and cut the top off. Pour few drops of jam over each cookies and swirl with a toothpick.