Combine the butter and sugar in a bowl and mix well with an electric mixer until fluffy and creamy.

Add the egg and vanilla and mix well.

Stir in the flour, cornstarch and salt and knead the dough just to bring it together into a ball. Wrap the ball into plastic wrap and place in the fridge for 30 minutes.

Remove from the fridge and place on a floured working surface.

Roll the dough into a thin sheet, about 3mm thickness.

Cut small rounds of dough with a cookie cutter and place on a baking sheet lined with baking paper.

Bake in the pre-heated oven at 350F - 180C for 10 minutes or until the edges begin to turn golden brown.

Remove from the oven and allow to cool in the pan.

Mix the melted butter and lemon juice in a bowl.

Add the powdered sugar and mix well until the glaze is thick, but still runny. If needed, add more powdred sugar or lemon juice until the consistency is right.

Sandwich the cookies two by two with 1/2 teaspoon of raspberry jam and place them on a wire rack or baking sheets.

Drizzle the cookies with the sugar glaze and top with half of a candied cherry.