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Preheat oven to 375 degrees F
In a large bowl, beat the sugar and butter together with an electric mixer until well-blended.
Next, add the eggs and vanilla, beat until well-blended.
In a separate small bowl, combine flour, cornstarch, baking powder & salt and whisk together until combined.
Slowly add flour mixture to butter/sugar mixture, stirring with a wooden spoon until well blended (the dough will be tacky).
Divide dough in half.
On a floured surface, roll dough into two 12 inch long logs.
Place the logs 4 inches apart on a baking sheet that is lined with parchment paper.
Make ½ inch deep indentation with finger on the entire length of the dough log.
Fill the indentation with the raspberry preserves.
Bake at 375 degrees Fahrenheit for approximately 20 minutes or until lightly browned.
Remove logs to cutting board.
Combine powdered sugar, lemon juice, water, & vanilla extract.
Stir with a whisk until well blended.
Drizzle frosting over warm logs.
Cut logs diagonally and allow to cool.