1. Combine flour, confectioners’ sugar, and cornstarch in a bowl. Add the butter and break it into pea-sized pieces using a pastry blender*. Next, add the egg and vanilla extract, mix well, and knead until you get a smooth dough. Do not overwork the dough, though. Wrap it in plastic wrap and place in the fridge for at least 1 hour (or overnight).

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Stir in the raspberry jam, or warm it slightly to make it easier to handle. Set aside.

3. Take the dough out of the fridge and divide it into about 15 equal pieces. Shape each piece into a small ball, flatten them slightly, and place them with some space in between on the baking sheet. Use your fingers or the end of a wooden spoon and press two small indentations for the eyes into the dough. Fill those indentations with a little jam and bake for about 10-12 minutes. Take the cookies out of the oven and let them cool down on a wire rack.

4. Melt a little chocolate for the decoration and fill it into a small piping bag. Then decorate each cookie with a mouth with seams (see pictures). Let them dry completely.