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Process pecans with cornstarch until finely ground. Reserve.
Place butter and confectioner´s sugar in the bowl of a mixer and beat on low speed until blended. Increase
speed and continue beating until light and fluffy.
Beat in vanilla and egg until mixed. Lower speed and gradually beat in flour and ground pecans just until blended.
Divide dough into 4 equal pieces and flatten each piece into a disk and wrap. Refrigerate for 3 hours or until dough is firmly enough to roll.
Remove one disk from the refrigerator and let stand for 5 minutes for easier rolling.
Roll dough on a floured surface and with a floured rolling pin roll dough ¼ in (5 mm) thick.
Cut dough with a square or round floured cookie cutter into as many cookies as possible. Cut out centers of half of the cookies with a floured star cutter.
Transfer to an ungreased cookie sheet and bake in preheated oven to 325ºF (170º C) for 17 to 20 minutes or until edges are golden. Cool on a rack. Repeat with the other disks.
Once cookies are cold, dust the cookies with the cutout center with confectioner´s sugar.
Spread each whole cookie with raspberry jam and cover with the other disks.
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