Friday, October 19, 2012

Bone Yard Cookies

I found these creepish little eye-catchers in a magazine and added the recipe to my cookie collection.

Makes 34 sandwich cookies

1 cup confectioner's sugar
1/2 cup cornstarch
1/3 cup cold butter, cubed
2 eggs
1 tsp almond extract
2 cups all purpose flour
1/8 tsp salt
2-3T seedless raspberry jam
                                        16-18 oz white baking chocolate, chopped

In a small bowl, combine confectioner's 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, refrigerate for 30 minutes or until easy to handle.

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

On half of the cookies, spread 1/8 to 1/4 tsp jam down the center, top with remaining cookies.

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.

This recipe appeared in Taste of Home magazine November 2011 edition.

1 comment:

Danice said...

How cute. They are really festive :)