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Catholic Recipe: Dry Bones Cookies

    INGREDIENTS

  • 1 stick butter
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1 tablespoon rosewater
  • 2-3/4-3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups almonds, coarsely chopped
  • 1 egg yolk beaten with 1 tablespoon water for glaze
  • baking sheet
  • Details

  • Yield: 4 1/2 dozen cookies
  • Prep Time: 1 day, 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Switzerland

These All Souls' cookies are a Swiss delicacy. Despite their grim name, they have a crunchy texture redolent of almonds and rosewater.

DIRECTIONS

1. In a mixing bowl, cream butter, sugar, and cinnamon until light and fluffy. Add eggs 1 at a time, beating after each addition.

2. Add rosewater, 2 1/2 cups of the flour, and salt. Mix. If dough is too sticky, add more flour gradually.

3. On a lightly floured surface, knead in ground almonds. Chill dough overnight.

4. Shape dough into 2 1/2-inch rolls (bones). Brush with egg glaze. Place on lightly greased baking sheet.

5. Bake in a preheated 350°F oven 10 to 15 minutes, or until golden brown. Cool on baking sheet 2 minutes; then cool on a wire rack.

NOTE: Store in an airtight container.

Recipe Source: Holiday Dessert Book, The by Kathy Cutler, Macmillan Publishing Company, New York, 1986
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