Cup of Yum
1. Preheat oven to 350F/180C.
2. Blend butter and sugar together. Add the raspberries and blend them in as well.
3. Mix in the flour and corn starch. Bring together to form a ball.
4. Roll out on a surface floured with corn starch to approx. ¼ inch thick.
5. Cut out small circles and place on baking sheet.
6. Bake for approx 10 min, they will still be slightly soft to touch.
7. Remove from baking sheet to cooling rack when still warm. Ice once cooled.

For the frosting/icing

1. Place confectioners sugar in a small bowl. Press the raspberries through a small sieve, so that seeds are held back, into the confectioners sugar and mix. Add the cream cheese and blend in – this is often easiest with a hand blender. If you don't have a mixer, or if doing a smaller quantity, it's probably easier to whip the cream cheese first to soften, then add the sugar gradually, followed by the raspberry.
2. Transfer to a piping bag and decorate the shortbread.