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Boneyard Cookies

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Prep: 1 hour + chilling bake:10 min./batch + cooling

Yield: 34 sandwich cookies

Boneyard Cookies

Boneyard Cookies

With a pinch of “spook,” these yummy cookies are an eye-catcher at any ghoul-rrific party!

                                                                                                                                                                                                            –CELENA CANTRELL- RICHARDSON , EAU CLAIRE, MICHIGAN

1 cup confectioners’ sugar

½ cup corn starch

½ cup cold butter, cubed

2 eggs

1 teaspoon almond extract

2 cups all-purpose flour

1/8 teaspoon salt

2 to 3 tablespoons seedless raspberry jam

16 to 18 ounces white baking chocolate, chopped

1   In a bowl, combine the confectioners’ sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well. Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.

2 On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-1/2 in. bone-shaped cookie cutter. Place cookies 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

3 On the bottoms of half the cookies, spread 1/8 to ¼ teaspoon jam down the center; top with remaining cookies.

4 In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each cookie in the chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.

This recipe is brought to you by: The All New Edition Taste of Home Baking Book. From Harvest to Halloween to Holidays, the fresh smell of oven baked happiness will fill kitchens across the country this year. Filled with 786 recipes sure to make any holiday, party, or family dinner complete.
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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