Boneyard Cookies Recipe
Boneyard Cookies Recipe photo by Taste of Home

Boneyard Cookies Recipe

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"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:34 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES: 34 servings


  • 1 cup confectioners' sugar
  • 1/2 cup cornstarch
  • 1/2 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

Nutritional Facts

1 each: 155 calories, 8g fat (5g saturated fat), 23mg cholesterol, 54mg sodium, 19g carbohydrate (12g sugars, trace fiber), 2g protein Diabetic Exchanges:1 starch, 1-1/2 fat


  1. In a small bowl, combine 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.
  2. Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
  3. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 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.
  4. On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
  5. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  6. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Originally published as Boneyard Cookies in Taste of Home October/November 2007, p18

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Reviewed Nov. 7, 2012

"Delicious! I substituted rice flour, and used raspberry rhubarb jam instead."

Reviewed Oct. 13, 2010

"but i used scooby snacks they were much easier to make and kids liked them just the same. if you want the extra sweetness just dip the cookie in jam :)"

Reviewed Oct. 11, 2010

"Very brittle cookie that does not do well with re-rolling the dough. I'd also use vanilla instead of the almond flavor. I used homemade strawberry jam instead of the raspberry and Wilton Candy melts (1 bag) instead of the white chocolate squares. Mine didn't turn out as pretty as the picture, but they tasted okay.

I think it would be better and easier to get the chocolate to stay on if it was done with thin cake layers (like layered petit fours), with jam in between, cut out, frozen, and then dipped in chocolate."

Reviewed Oct. 25, 2009

"3 stars for the idea.But I would use scooby snack cookies and dip in melted white chocolate.Simple!"

Reviewed Oct. 11, 2009

"For a great tasting cookie, everyone should use their own favorite cut-out cookie recipe and proceed from there. Then, it is a good cookie. The idea itself is great."

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