Brittle Bones Recipes

BRITTLE BONES

Steps:

• Line a cookie sheet with wax paper.
• Cut 5 large pretzel rods in half.
• Using your fingers, smash 20 mini and 20 regular marshmallows. This helps them resemble bones.
• Insert a large marshmallow into the end of each pretzel rod half.
• Insert a small marshmallow into the end of each thin pretzel stick.
• In a microwave-safe bowl, melt 12-14 oz. almond bark until soft.
• Carefully place each bone in the almond bark and use a spoon to ladle over the bone until it is completely covered.
• Using a fork, lift each bone over the bowl and let excess almond bark drip off.
• Place the bones on the wax paper-covered cookie sheet.
• Set the cookie sheet in the refrigerator for 30 minutes. If the almond bark looks too thin in some places, reheat the remaining almond bark and use a soon to ladle a little of it over those areas (you don't want bare bones). Refrigerate again until the bones are dry.
• Serve and enjoy! Store in a covered container. "Bone" appetite!

BRITTLE BONE COOKIES

Steps:

• In medium bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in 1 teaspoon of the vanilla. On low speed, gradually beat in flour until blended. Shape dough into flattened round. Wrap in plastic wrap; refrigerate at least 1 hour or until firm.
• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/4-inch thickness (dough will be soft). Working quickly, cut with 3-inch bone-shaped cookie cutter. On cookie sheets, place cutouts about 1 inch apart.
• Bake 10 to 12 minutes or until edges are barely golden. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small bowl, mix remaining 1 1/2 cups powdered sugar, remaining 3/4 teaspoon vanilla and the milk until smooth. Dip tops of cookies in glaze, letting excess drip off. Sprinkle with sparkling sugar. Place on cooling rack to harden.

MERINGUE BONES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
• Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.
• Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
• Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.