Boneyard Cookies

1. 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. 2

   Shape dough into a ball; flatten into a disk. Wrap in plastic; refrigerate for 30 minutes or until easy to handle.

3. 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

4. 4

   . Bake at 350u00b0 for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

5. 5

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

6. 6

   In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

7. 7

   Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.