In a large mixing bowl or stand mixing bowl, add the butter and sugar then mix.

Add the vanilla and eggs then mix well.

Add the flour, cornstarch, salt and baking soda and blend dough well.

Chill dough in the refrigerator for about 20 minutes, longer is fine too.

While dough is chilling, make the raspberry sauce by adding all of the ingredients into a sauce pan and bringing to a boil, once at a boil, let it simmer until the sauce starts to thicken and can coat the back of a spoon easily.

Remove from heat and place into a bowl or dish to cool in the refrigerator or freezer.

Preheat oven to 375 F.

Divide dough into 16 large cookie balls, then place on a lined cookie sheet.

Press them down with the back of a cup so they are about 1/2 inch thick.

Bake for 10 minutes or until cookies look baked, we want them soft and not over baked.

Mix together the frosting ingredients and set aside or refrigerate if mixture feels runny.

To assemble, take a completely cooled cookie and add some frosting, create a little divot in the center of the frosting on the cookie to help hold the raspberry sauce, then add a spoon full of sauce, followed by some fresh raspberries.

Serve and enjoy!