Boneyard Cookies

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 squares (1 ounce each) white baking chocolate

In a small mixing 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.

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 bottom of half of the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies. In a microwave-safe bowl, melt white chocolate at 70% power. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Makes 34 sandwich cookies.