At a Glance

20 mins. to 30 mins.
15 mins. to 25 mins.
9 hrs 35 mins. to 13 hrs 55 mins.
appx. 32 cookies
These Italian cookies celebrate All Souls Day, November 2. There are many variations, but we like our King Arthur Flour Cookie Companion cookbook version, for its slightly crunchy exterior and soft, chewy interior.
Volume Ounces Grams


  1. Lightly grease (or line with parchment) two baking sheets.
  2. In a medium-sized bowl, whisk together the dry ingredients. Beat in the wet ingredients to make a smooth, soft dough.
  3. Transfer the dough to a heavily floured work surface and divide it into 8 pieces. Roll each piece into a long rope about 1/2" to 3/4" in diameter, and 16" long.
  4. Cut each rope into 4" pieces.
  5. Working with one piece at a time, pinch the center, giving it a slender "waist" about 1/2" thick. Plump the ends into knobs so the whole thing resembles a bone.
  6. Transfer the "bones" to the prepared baking sheets and refrigerate overnight, uncovered.
  7. The next day, remove the cookies from the refrigerator. Allow them to rest at room temperature for 1 hour. Towards the end of the rest, preheat the oven to 300°F.
  8. Bake the cookies for 15 to 25 minutes. Bake less time for a cookie that's lightly crunchy on the outside and chewy within, and longer for a hard, crunchy cookie.
  9. Remove the cookies from the oven, cool, and roll the cookies in non-melting sugar. If you don't have non-melting sugar, coat in confectioners' sugar just before serving.
  10. Yield: approximately 32 cookies.