Italian Pinch Cookies

In a large mixing bowl, blend together the softened butter and powdered sugar with a hand mixer. Add egg, vanilla extract, and lemon zest then mix well.
Slowly mix in flour, cornstarch, baking powder, and salt. Blend until fully combined. It will form a thick dough. Roll the dough into a ball then press into a flat disc. Wrap the dough in plastic wrap then refrigerate for at least 30 minutes.
While the dough chills, preheat the oven to 350 degrees F. Line two baking sheet with parchment paper.
Once the dough has chilled, roll it out on a lightly floured surface to about ⅛ inch thickness. Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out circles of dough.
Place a small dollop (about a teaspoon) of raspberry jam in the center of each dough circle. Carefully fold the two sides of the dough toward the center and pinch them together firmly to create the classic "pinched" look. Fold the top over to help secure the dough. Repeat this process for all the cookies.
Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake to maintain a tender cookie texture.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.