Tuesday, November 1, 2016

Dem Bones Sugar Cookies

Two years ago when I saw these cookies on the Sprinkle Bakes blog I knew I wanted to make them. So, I ran out and got the pan, put it away, and never gave it another thought until a couple of weeks ago when number one son came over to help me excavate the pantry, and there it was.

Thank goodness I got them made in time for Day of the Dead, even if I did come right down to the wire. Sadly, the bone pan is no longer available (Local readers are welcome to borrow mine.), but I had to post about these delicious cookies because this recipe from the back of the pan packaging is so good and such a dream to work with that doubtless you can use it for cut-out cookies or to fill another Wilton molded cookie pan. This dough and the glaze (and perhaps a sprinkling of sanding sugar for some sparkle) would work perfectly with the Wilton snowflake cookie pan, for example.
Dem Bones Sugar Cookies

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon salt
4 cups confectioner's sugar
2 to 3 tablespoons white food color
1 tablespoon almond extract

Preheat oven to 350°F. Lightly spray pan cavities with baking spray.

Cream butter and sugar until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat just until combined. Press dough into cavities, filling each 2/3 full. Bake 10 to 12 minutes or until light brown around the edges. Cool in the pan for 10 minutes. Turn pan over, lightly tap pan on counter and cookies will pop right out. Cool completely on a wire rack. Allow pan to cool before refilling it.

For glaze: Combine confectioner’s sugar, Icing Color, and almond flavoring in a large bowl. Add 1 tablespoon of milk and stir slowly with a wire whisk.  Gradually add more milk, a little at a time, until the mixture loosens and the glaze falls in a thick ribbon from a spoon. The mixture should not be so thick that it sits on top of the cookie and doesn’t run off the edges. Allow the cookies to dry (about 2 to 3 hours) before transferring them to an air-tight container for storage.


Linda said...

Very cute. :) I guess I thought I was pretty cool and knowledgeable about all things baking related, but I did not know about white food color!

GRC_Ltd said...

Found the pan on eBay! Yay!
Can't wait to try this recipe--thank you!

thepaintedapron.com said...

cute Pattie! I've pinned it to try for Christmas, the recipe sounds wonderful!

sandy said...

These looks and sound so good!

Chloe Crabtree said...

These are so cute and sound delicious! I think I might just make these with a cookie cutter next year! Glad you found the pan and got them made! Thanks for sharing at Celebrate Your Story!

Sandra Lee said...

I recently discovered white food coloring when making buttercream frosting for a decorated cake. It really does the trick. Your cookies were perfect for the holiday and too bad the pan isn't available anymore. Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.