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Italian Teething Cookies

Read Reviews (22)

"In Italian, these cookies are called "Ossi Dei Morti" or bones of the dead. They are hard cookies, but they are used for teething babies. Adults like to dip them in cappuccino." — MARBALET

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Measuring All-Purpose Flour

All about Eggs

Original recipe makes 2 dozen Change Servings

3 eggs
2 cups confectioners' sugar

2 cups all-purpose flour
1 teaspoon baking powder

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Directions

In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes, until mixture is thick and pale. Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, you can add more flour.
On a lightly floured surface, roll the dough into long log shapes, about 1 1/2 inches in diameter, and as long as your cookie sheet. Cover with a clean towel, and let them sit out overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove the rolls of dough from the cookie sheets and place them on a lightly floured surface. Cut into 1 1/2 inch long pieces. And return them to the baking sheets.
Bake for 15 to 20 minutes in the preheated oven, until they are a light brown. Remove from baking sheets to cool on wire racks. These cookies can be stored for a month in an airtight container.

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This is just what I was looking for I did add 1/2 tsp double strength vanilla & 1 tsp cinnamon,which required me to add addl flour, also instead of rolling logs which was a little hard to do I made them about 1/2 inch think by 1 inch wide flat logs I used a fork to decorate. The dough was still sticky so I did roll the amount I was working with in flour. Also I found if I cut them before they dryed over night it was a much harder cookie. Thanks!

—USBORNEBOOKFAIRY

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Most Helpful Critical Review

Feb 11, 2008

I didn't like them, baby didn't like them, they got moldy in 2 weeks. So they definitely don't last a month in an airtight container.

—Abby

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25 Ratings

Aug 29, 2002

I made these last night,very easy recipe. The dough was sticky even after the extra cup of flour. I added a tsp of vanilla for flavor. After waiting over night I ended up blackening the bottoms of some. On the up side my 9 month old really likes them and so did the 2 year old I baby sit. So I'll make it again. I like the taste of the batter,so I was a little disappointed in the taste after cooking,but then again I was not cooking them for me,and thank God I am not teething,because those cookies live up to their name.

—Rachel D

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Aug 04, 2003

I thought that babies under a year shouldn't have egg whites? even baked...

—MOM1972

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Sep 14, 2007

These are great! However, instead of messing with the very sticky dough, I just used a ziplock/pastry bag to make the cookies individually, then let them harden over night. Really tasty, and perfect for coffee!

—Lady Madonna

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Jun 10, 2008

My child loved these. I am only giving it a four because it includes eggs. I didn't realize until later that my five month shouldn't have egg whites. Luckily, he doesn't have a problem with them!

—RMNAAS

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Dec 02, 2007

This is a super recipe for teething babies. I experimented using Splenda and it still turned out fine. I used cookie cutters for shapes before setting out overnight. Can also lay the soggy cookie to dry and it will be hard as new again!

—MRSGAYLEJONES2

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Jun 18, 2006

Can you add bananas or other flavouring to these cookies? Maybe some applesauce, bananas or blueberries? Has anyone tried it? My daughter doesn't like things that are plain... but she LOVES bananas, so adding some might make her more inclined to eat these.

—200520082010mom

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Nutrition

Calories
172 kcal
9%

Carbohydrates
36 g
12%

Cholesterol
53 mg
18%

Fat
1.5 g
2%

Fiber
0.6 g
2%

Protein
3.7 g
7%

Sodium
59 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Teething Cookies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 172
Calories from Fat: 13

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 53mg 18 %
Sodium 59mg 2 %
Potassium 40mg 1 %
Total Carbohydrates 36g 12 %
Dietary Fiber 0.6g 2 %
Protein 3.7g 7 %
Sugars 19.7g
Vitamin A 1 %
Vitamin C 0 %
Calcium 4 %
Iron 12 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 2 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.