In the spirit of Halloween, our friends at Taste of Home have shared some great Halloween recipes with us from their All New Edition Taste of Home Baking Book. It’s filled with 786 recipes from Harvest to Halloween to Holidays to make any holiday, party, or family gathering complete. So from the new cook this recipe with a pinch of “spooky,” these yummy cookies are an eye-catcher at any ghoul-rrific party! Stay tuned over the next two weeks for more Halloween recipes.
prep: 1 hour + chilling bake: 10 min./batch + cooling
yield: 34 sandwich cookies
1 cup confectioners’ sugar
½ cup cornstarch
½ cup cold butter, cubed
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
1. In a bowl, combine the 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.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-1/2 in. bone-shaped cookie cutter. Place cookies 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.
3. On the bottoms of half the cookies, spread 1/8 to ¼ teaspoon jam down the center; top with remaining cookies.
4. 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 the chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
Recipe by Celena Cantrell-Richardson, Eau Claire, Michigan