Ingredients:

  • 3 cups (375g) All-purpose flour
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.5 cup (120g) Plain Greek yogurt (2% fat)
  • 0.75 cup (150g) Granulated sugar
  • 1 Large egg, room temperature
  • 1.5 tsp (8g) Vanilla bean paste
  • 0.5 tsp (3g) Fine sea salt
  • 2 cups (240g) Powdered sugar, sifted
  • 2 tbsp (30ml) Skim milk
  • 1 tbsp (15ml) Light corn syrup

Instructions:

  1. In a stand mixer, cream the butter and sugar until pale and aerated. Incorporate the egg, vanilla bean paste, and Greek yogurt, beating until the mixture is uniform.
  2. Slowly fold in the flour and sea salt. The dough should feel tacky but not sticky. Flatten the dough into two discs, wrap tightly, and chill for at least 30 minutes to ensure shape retention.
  3. Preheat your oven to 350°F (175°C). Roll the chilled dough to a 1/4 inch (6mm) thickness on a lightly floured surface.
  4. Use bone or skull-shaped cutters to stamp out shapes. Place on parchment-lined baking sheets and bake for 10 minutes. Remove before the edges brown to maintain a soft texture.
  5. Prepare the glaze by whisking powdered sugar, skim milk, and corn syrup until it flows like thick honey. Dip the surface of the cooled cookies into the glaze and set on a rack for 2 hours until firm.