Ingredients

• 1 cup confectioners' sugar
• 1/2 cup cornstarch
• 1/2 cup cold butter, cubed
• 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

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. Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
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 baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
4. On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
5. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
6. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.