Bones & Blood
TOTAL TIME: Prep: 45 min. Bake: 25 min./batch + cooling
YIELD: 40 cookies (2 cups sauce).
Like a zombie, you'll be desperate for more of these bone-shaped cookies and dip. Fight nicely over them—no biting! —Taste of Home Food Styling Team
Ingredients
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5 large egg whites
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1/2 cup cake flour
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1/2 cup ground almonds
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/8 teaspoon ground nutmeg
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1 teaspoon vanilla extract
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1/4 teaspoon cream of tartar
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Dash salt
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4 drops yellow food coloring, optional
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3/4 cup plus 2 tablespoons sugar
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SAUCE:
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1-1/4 cups heavy whipping cream
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1/2 cup semisweet chocolate chips
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1/2 cup strawberry jelly
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Red food coloring, optional
Directions
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1.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg.
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2.
Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture.
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3.
Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined baking sheets. Pipe two 1/2-in. balls at both ends of each log. Bake at 300° for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container.
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4.
In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce.
Nutrition Facts
1 cookie with 2 teaspoons sauce: 78 calories, 4g fat (2g saturated fat), 10mg cholesterol, 14mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.
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