• Add butter, confectioners sugar, vanilla extract and salt into a medium bowl and beat with hand held electric beater for one minute, until smooth and creamy.
• Add the flour and about 2 teaspoons of milk, then beat on low speed until the dough begins to come together. The dough should be firm but pliable—not too soft or too stiff.

  👉If it feels too soft, add a tablespoon or two of flour; if it’s too dry, mix in a little more milk as needed.

Shape

• Using about 1 tablespoon of cookie dough, roll it into a ball, then shape it into a 2 to 3-inch log for the bone’s middle.

  Take another tablespoon of dough, divide it in half, and roll each half into thick logs for the bone ends (see pictures). Pinch the ends onto the center log to form the bone shape, pressing the seams to stick.

  👉 Don’t worry about a perfect, smooth finish—some cracks and unevenness add to the spooky effect!
• 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 & Decorate

• Preheat the oven to 350°F (177°C). Bake the cookies for 23 to 28 minutes, rotating the pan halfway through, until they turn a deep golden brown. Transfer the baking sheet to a wire rack and let the cookies cool completely.

  👉 Achieving that deep golden color is key for a crisp texture—if you remove them too early while still pale, they won’t crisp up properly.
• Make the icing: In a small bowl, mix ½ cup confectioners’ sugar with about 1 teaspoon of water and red food coloring to create a blood-colored icing with a dripping consistency. Adjust the water and food coloring as needed to achieve a deep, rich red—I used more than half of a small bottle for the best effect.
• Place the cookies on a wire rack set over a baking sheet to catch any dripping icing. Using a small spoon, randomly drizzle the icing over the cookies for a spooky effect. Let them sit for a couple of hours, or until the icing is fully set.