LXV: Boneyard Cookies

I'm a sucker for Halloween themed treats. this is from a taste of home magazine.

1 c confectioners' sugar
1/2 c cornstarch
1/2 c cold butter
2 eggs
1 t almond extract
2 c all-purpose flour
1/8 t salt
2-3 T seedless raspberr jam
16-18 squares (1 oz 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 3.5" bone shaped cookie cutter. Place 1 in apart on parchment paper-lined baking sheets. Bake at 350*F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On bottom of half of the cookies, spread 1/8-1/4 t jam down the centers; top with remaining cookies. In a microwave-safe bowl, melt white chocolate. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.