When faced with a full night of haunting, it’s important for ghoulies and ghosties to keep their energy up with sensible snacking. For just those occasions, nothing satisfies like a plate of Bone Cookies with Scary-Berry Dipping Sauce!
Bone Cookies – adapted from The King Arthur Flour Cookie Companion
2 1/2 c. powdered sugar
2 t. baking powder
2 1/2 c. unbleached all purpose flour
1/2 t. salt
2 large eggs
scant 1 t. almond extract
1 1/2 – 2 T. whole or 2% milk
Whisk together dry ingredients, then beat in eggs, extract and milk. The dough will seem really crumbly and dry, and you’ll be tempted to add more milk, but keep beating and it should come together eventually into a smooth (not sticky) dough. Divide dough into 8 pieces, and shape each piece into a rope (or snake, if you’re working with a toddler) about 3/4-inch in diameter. Cut into 4-inch pieces and shape into bone shapes by pinching waist and rounding ends. Place bones on parchment-lined or greased baking sheets and place uncovered in fridge over night.
The next day, take sheets out of fridge and let rest at room temp for an hour. Preheat oven to 300°; bake cookies for 15 minutes for crunchy on the outside and soft inside, 20 for crunchy throughout, and 25 for really hard like a biscotti. Cool on wire rack and keep at room temp in a tightly closed container.
As for the Scary-Berry Dipping Sauce, that’s just a little jam thinned with water (or OJ if you’re feeling fancy).