Beef Cookies Recipe
Ingredients
1 cup of whole-wheat flour
1/3 cup of soy flour
1/3 cup of nonfat dry milk
1/3 cup of desiccated bone meal
1 teaspoons of brewer's yeast
1/3 cup of desiccated liver
½ cup of vegetable shortening
2 eggs
1/3 cup of beef broth (or as much as needed)
Preparation
- Put the oven rack in the middle of the oven and then pre heat the oven to 375 degrees F. Put two ungreased cookie sheets on the side.
- Use a large bowl and mix the whole-wheat flour and the soy flour together with a fork, then add in the dry milk, bone meal, yeast, and desiccated liver. Use a knife to cut the shortening and mix it in as well. Continue mixing the dough until it becomes crumby and coarse.
- Use another separate small bowl and an electric mixer to beat the eggs and the beef broth until it becomes smooth.
- Next mix the two preparations together with a spoon or spatula and continue mixing it until it turns into a soft dough. The dough will be ready when it pulls away from the bowl it is in. You can use more beef broth if it seems like it is too dry.
- Slightly flour a smooth flat surface and turn the dough onto it. Use a rolling pin and roll it out to ½ an inch thick. Then use a cookie cutter if you like to cut out the cookies.
- Place the cookies on the baking sheet side by side and bake them for around 15 to 20 minutes or until the cookies look like they are dry and acquire a golden brown color. Take the tray out of the oven and place it over a rack and allow the cookies to cool. Then turn the oven off.
- Next, place the already cooled cookies back inside the oven when the oven is warm and allow them to sit inside with the oven door shut for around 10 hours straight without opening the oven door.
