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Author Notes: One of my favorite cookies is from the Dutch Oven Bakery in northern Michigan. The Dry Bone cookies come in two sizes, but I like the smaller, crunchy ones best. This cookie is a spice cookie with almonds, but my version adds candied citrus peel. It's also a refrigerator cookie, nice because you can form the rolls and stick them in the freezer. They are excellent for dunking! —Louisa
Makes around 70 cookies or so
- 1 cup sliced almonds, toasted
- 3 1/2 cups all purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 cup butter
- 1 cup sugar
- 1/2 cup molasses or sorghum
- 1 teaspoon vanilla
- 1/4 cup crystallized ginger
- 1/4 cup crystallized/candied orange peel
- 1/4 cup crystallized/candied lemon peel
- Mix flour,ginger and cinnamon in a small bowl and set aside.
- Cream the butter and sugar.
- Add molasses (or sorghum) and vanilla to creamed mixture.
- Add the dry ingredients.
- Stir in the almonds and the crystallized ginger and orange and lemon peel.
- Divide the dough into 4 portions. Roll each portion into a 2" thick log. I do a log that has four flat edges (like a milled log). Wrap in cling film and refrigerate for two hours or until very firm (can also be frozen at this point.)
- Using a sharp knife, cut a 3" section off the log. Slice this section longways into slender pieces. Place on baking sheet with silpat/parchment, 1/2 inch apart.
- Bake at 350 for 6-8 minutes or until edges of cookie just start to darken. Transfer cookies to wire rack for cooling. Cookies should be crisp when they are cooled. Store Dry Bones in a tin or tightly closed container.
- This recipe was entered in the contest for Your Best Holiday Confection
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