Oh, Bone Pan

Holiday baking has begun at my house. Before you think it’s way too early, let me clarify. My holiday baking is for Halloween.

I mentioned last week that I had received a bone-shaped cookie mold as a gift. I decided to bake some novelty treats before sitting down to watch an acquaintance of mine, Sarah Ono Jones, compete in the season finale of Halloween Wars on Food Network.

My wife and I purchased chocolate-chip cookie dough in 2012 and again in 2013 at a St. Joseph School fundraiser. The dough is made by our friend Fr. Chris Michelson and it’s fantastic. I removed the dough from the freezer and sliced off what I thought would be enough for one batch. It turned out to be enough for two batches.

The instructions that came with the pan are: “Just press dough into shaped cavities and bake. Non-stick for easy release. Delicious cookie recipe on back.” The recipe is for sugar cookies made from scratch. After you make the dough, it tells you to “Press dough into cavities, filling 2/3 full. Bake 10-12 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over. Lightly tap pan to remove cookies. Cool completely on cooling grid.”

I pressed the dough into the first cavity and then had an idea. I should try spraying the other cavities with baking spray. I’m glad I did. The cookies with the spray fell out easily. I had to use a knife to loosen the un-sprayed cookie.

The label that Fr. Chris put on his dough said to bake for 10 minutes at 375. The sugar cookie recipe called for 10 minutes at 350. I went with 375 for 10 minutes, which was too much. I cooked the second batch at 375 for only 7 minutes, which was just right.

If I were more crafty, I could have decorated the cookies to look more like bones and less like bone-shaped chocolate chip cookies. The cookies smelled too good and the show was starting, so I just put a couple on a plate and ate them while they were still warm.

The leftovers from the first batch aren’t quite as hard as biscotti but they would go well with coffee. The leftovers from the second batch will be perfect with a glass of cold milk.

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