Bone Tea Cookies

IMG_7563RECIPE #98, DAY #125

ORIGINAL RECIPE: “Bone Cookies” from Moosewood Restaurant Celebrates, by The Moosewood Collective*

TIMING: 30 minutes, plus overnight

DIFFICULTY: Somewhere in the middle. Experience helpful

TOOLS: A stand or hand mixer with a whisk attachment, a silicone spatula, a baking sheet, etc.

COOK TYPE: Oven, baking

HEALTH: Um. They’re cookies, so they’re not health food. On the other hand, they are a low fat cookie. When you’re eating them, it sort of feels like they don’t count for much in any direction. Plus, you’re not going to overindulge with these.

IMG_7562EXPERIENCE: I couldn’t really tell you why, but I have been making these for the past several years for Halloween. Yes, they do look like bones and go by the name of “bone cookies.” But on the other hand, they only taste so-so and they are hard as cement. I think of them as a very lightly flavored vanilla biscotti, and believe that you can’t really enjoy them without a cup of coffee, hot chocolate, or tea to dunk them in.

So why do I keep making them? I told you: I don’t know.

NOTES: It might heighten these cookies to add finely chopped white chocolate and almonds or macadamia nuts. That way, it wouldn’t mess with the pale color (and therefore the bone-ness). Just gently fold in at the end. I also think a touch of lemon or orange zest wouldn’t hurt. In fact, I am definitely making these adjustments next year.


  1. In a stand mixer with a whisk attachment, beat 3 eggs at high speed for 6 minutes until pale and ribbony. Add 2 cups powdered sugar and beat another 5 minutes.
  2. In a medium mixing bowl, whisk together 2 cups all purpose flour, 1 teaspoons baking powder, and 1/2 teaspoon salt. Turn the mixer on low-medium and slowly add in the flour mixture. The dough should be stiff.
  3. Remove the bowl from the stand and gently fold in 1 teaspoon vanilla extract (and zest or white chocolate and almonds, if using; see NOTE above).
  4. Flour your hands and a clean, flat surface. Turn the dough out and cut it into 4 pieces. One piece at a time, roll and pull the dough out into a 3-4 foot long rope. Then cut it into 10-12 “bones” and place each one on a baking sheet. Continue until all “bones” are on the sheet pan.
  5. Cover the pan of cookies with a clean towel, place somewhere secure, and let sit overnight.
  6. Next day, preheat your oven to 375F. Bake the cookies for 20 minutes, until lightly browned and crisp. Transfer to a cooling rack immediately.


Serve as an afternoon snack with hot tea, coffee, or hot chocolate.

*Recipe changed from the original.


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