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Boneyard Cookies

 Boneyard Cookies
"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.
34 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

  • 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.
  • Shape dough into a ball; flatten into a disk. Wrap in plastic wrap;
  • refrigerate for 30 minutes or until easy to handle.
  • 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.
  • On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam
  • down the center; top with remaining cookies.

2 of 2

Boneyard Cookies (continued)

Directions (continued)

  • 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 chocolate, allowing excess to drip off. Place on
  • waxed paper; let stand until set. Yield: 34 sandwich cookies.
Nutritional Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.