Boneyard Cookies

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

Yield: 34 sandwich 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.

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