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
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.