“Bones of the Dead”—long-lasting cookies that will keep for about a month in an airtight container.They’re easy, sweet, and great with a cup of espresso. Flavor with vanilla, almond, cinnamon, or nothing at all.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Combine the eggs and sugar in the bowl of an electric mixer and start the machine slowly; when the sugar has been incorporated, turn up the speed and beat until very light in color, 5 minutes or more. In a bowl, combine the flour, baking powder, and cinnamon if you’re using it and gradually add to the batter, with the machine again working slowly. If the dough is still sticky, add another tablespoon or two of flour. (If your machine stalls, start kneading by hand.) Add the vanilla if you’re using it.
Step 2
On a lightly floured surface, roll the dough into logs about 1 1/2 inches thick; cut into 1 1/2-inch pieces and place on greased cookie sheets. (If you don’t have enough cookie sheets, just refrigerate the logs and cut the dough the next day.) Cover the dough with a towel or plastic wrap and refrigerate overnight, or at least 12 hours.
Step 3
Preheat the oven to 350°F. Bake the cookies for about 15 minutes, until they are lightly browned; cool before serving.
