Ossi di Morti (bones of the dead) a Sicilian cookie baked to celebrate All Souls’ Day, a holiday to honor the spirits of deceased ancestors and loved ones. These crunchy-chewy spice cookies are delicious dunked in coffee. Inspired by the kitchen of Gramma Mary Evola and written by my cousins Fred, Jennifer, and Diane in the Pera family.
2 pounds powdered sugar (10X)
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon lemon zest
4 tablespoons butter
2 tablespoons vanilla
In a large bowl sift together powdered sugar, flour, baking powder, cinnamon, cloves, and nutmeg. Add lemon zest and whisk until well incorporated. Cut the butter into the dry ingredients until evenly distributed.
In a medium-sized mixing bowl, whisk together the eggs and vanilla. Make a well in the center of the flour mixture and add the eggs and vanilla. Mix until the flour comes together in a ball.
Place a sheet of parchment paper on the kitchen counter. Roll hand-sized pieces of dough into ropes, about 3/4-inches in diameter, using the palms and fingertips. Cut into 3-inch pieces. Place 3 inches apart on a floured parchment-lined baking sheet. Dry out, uncovered for at least 12 hours at room temperature.
Preheat oven to 350° F. and place the rack in the middle of the oven.
Bake 10 to 15 minutes or until golden.
Store in food storage containers.