[Boneyard Cookies Recipe] "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.
This recipe is: Healthy 34 Servings Prep: 1 hour + chilling Bake: 10 min./batch + cooling Ingredients 1 cup confectioners' sugar 1/2 cup cornstarch 1/2 cup cold butter 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. 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. Nutrition 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. Boneyard Cookies published in Taste of Home October/November 2007, p18 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
