Big Batch of Dog Cookies Recipe

Ingredients
8 lbs of whole-wheat flour
3 and ½ ounces of nonfat dry milk
1 lb of desiccated liver
1 lb of carob chips
4 ounces of vegetable shortening
9 eggs
5 ounces of molasses
1 tablespoon of canola oil
1/3 cup of beef broth or as much as needed

Preparation

1. Place the oven rack in the middle of the oven and pre heat the oven at 375 degrees F. Place 2 ungreased baking trays on the side.
2. Use a large bowl and whisk the flour, dry nonfat milk, and liver together. Cut into the shortening with a knife until it becomes coarse and crumby.
3. Use a smaller bowl and an electric mixer on medium speed to beat the eggs until they become foamy and then mix in the molasses, the oil, and the beef broth.
4. Next combine the two preparations together with a spoon or spatula (or your hand) until it forms into a soft dough and when you notice the dough pulls away from the bowl. If the mixture is too dry you can add in a little bit more beef broth.
5. Slightly flour a flat surface and then turn the dough onto it. Use a rolling pin to roll out the dough to ½ inch of thickness. Then use your choice of cookie cutters to cut out cookies shapes from the dough. Use all of the dough scraps.
6. Next place the cookies onto the baking trays and bake them from 15 to 20 minutes or until they acquire a light brown color and look dry. Once they are ready take the baking trays out of the oven and place them over a metal rack and allow them to cool completely. Turn the oven off at this point.
7. Put all the cooled cookies on one baking tray and place them back inside the warm oven and allow them to sit inside undisturbed without opening the oven door for 10 to 15 hours.