This month we’re celebrating the most anatomically correct cookie there ever was – one whose astounding details should make it a favorite with medical students everywhere, and one who would be well placed at every white coat graduation buffet. The origins of this beautiful cookie are far humbler than you might think – November Bones hail from the small island nation of Malta, in the Mediterranean Sea.
| Servings | Prep Time |
| 2 dozen | 20 minutes |
| Cook Time | Passive Time |
| 10-12 minutes | 2 hours |
|
|
|
|
This month we’re celebrating the most anatomically correct cookie there ever was – one whose astounding details should make it a favorite with medical students everywhere, and one who would be well placed at every white coat graduation buffet. The origins of this beautiful cookie are far humbler than you might think – November Bones hail from the small island nation of Malta, in the Mediterranean Sea.
|
Ingredients
For the “bone”
- 4 cups all-purpose flour
- 1 cup unsalted butter , softened
- 2 cups sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 lemon , zested
- 1 pinch salt
For the “marrow”
- 7 oz marzipan
- 2 tsp vanilla extract
- 1 tsp ground cardamom
- 1/8 tsp ground cloves
For the “dirt” garnish:
- 2-3 cups powdered sugar
- water
- slivered almonds , crushed
Servings: dozen
Units:
Instructions
Prepare the “bone” dough:
- Add the flour, butter, sugar, eggs, vanilla extract, zest, and salt to the bowl of a standing mixer fitted with paddle attachment. Beat for a few minutes, until all ingredients disperse evenly and when pressed with the fingers, hold their shape. Scrape the bowl as needed.
Prepare the “marrow”
- Combine the marzipan, vanilla extract, cardamom, and cloves in a small bowl. Work the ingredients together with the fingers until evenly mixed.
To assemble the “bones”
- Divide the bone dough into 24 pieces (about 1 1/2 ounces each). Do the same with the marrow (1 – 1 1/2 teaspoons each). Pat the bone dough flat, then lay a short rope of marrow down the middle. Roll the dough around the marrow and shape into a bone. Repeat with all 24 pieces.
- Freeze for at least 2 hours, preferably overnight. This will help them hold their shape when they bake.
To bake:
- Preheat the oven to 450F. Cook the frozen cookies on a cookie sheet for 10-12 minutes. They may look a bit underdone but will be perfectly chewy when cool. Enjoy with hot tea.
Recipe Notes
TIPS: I’ve simplified things a bit here: store-bought marzipan saves time and several steps. Also, I recommend making these cookies in an assembly line – dividing the cookie dough and marzipan “marrow” into 24 pieces each before you begin shaping will ensure all the cookies come out the same size and cook for about the same amount of time.
NOTE: Take care to freeze the cookies before baking and set the oven temperature nice and high – both will go a long way to keeping your bones from spreading too much as you bake them.