• Add butter, confectioners sugar (½ cup + 2 tablespoons), vanilla extract and salt into a medium bowl and beat with hand held electric beater for a minute, until smooth and creamy.
• (Alternatively, mix by hand using a wooden spoon for 2 to 3 minutes)
• Add flour and about 2 teaspoons of milk, mix with a spoon, until the dough comes together. The dough should be firm (but not too firm) and not soft, so add milk as needed.
• (Tip - If dough feels very soft, then mix a couple of tablespoons additional flour)

Shape

• Working with about 1 tablespoon measure cookie dough, roll into a ball and then shape into a 2 to 3 inch log.
• Working with another 1 tablespoon measure cookie dough, divide dough in half, roll each half into a very thick log and then shape into bone ends (refer pictures). Pinch dough ends onto the first log to get the shape of a bone. Pinch seems to stick together.

  Tip - Don't try to make a perfect smooth shape, few cracks, scraggy and uneven surface is better.
• Repeat process to make remaining bones and place them on a parchment lined baking sheet, spacing about an inch apart.
• Place baking sheet in the refrigerator overnight (or several hours).

Bake

• Preheat oven to 350°F.
• Bake cookies for 23 to 28 minutes (rotate pan halfway through baking) or until golden brown. Place baking sheet on a wire rack to cool completely.

Decorate

• Add confectioners sugar (½ cup), about 1 teaspoon water and red food coloring (use as needed) to make blood colored icing of dripping consistency (adjust water and food color as needed).
• Using a small spoon, sparingly drizzle icing (be very random) on the cookies. Let rest for couple of hours or until icing is set.