Boneyard Cookies Recipes

OLD FASHIONED SHORTBREAD COOKIES

Steps:

• Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
• Blend in the vanilla extract.
• Sift together the flour and corn starch.
• Blend slowly into the creamed mixture until a soft dough forms.
• Split dough into 2 equal round portions.
• Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.
• You can freeze one of the cookie dough portions for later if you like.
• This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
• To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
• Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.
• Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.
• Bake for 15-20 minutes or until they just start to turn brown at the edges.
• Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
• These cookies will freeze quite well for several weeks.

BONEYARD DIRT POPS

Steps:

• Line 2 cookie sheets with waxed paper. In food processor, place cookies. Cover; process using quick on-and-off motions, until consistency of fine crumbs. Reserve 1/4 cup of the crumbs. In large bowl, mix remaining crumbs and the cream cheese until well blended. Roll into 1 1/2-inch balls. Place on cookie sheets. Freeze 30 minutes or until firm.
• In small microwavable bowl, microwave half of the candy melts on High 1 minute 30 seconds, then in 15-second intervals, until melted; stir until smooth.
• Move cake balls from freezer to refrigerator. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip pop into melted candy to cover; tap off excess. Immediately sprinkle with reserved crumbs and candy sprinkles. Poke opposite end of stick into foam block. Repeat with remaining candy melts, cake balls, crumbs and candy sprinkles.