Cowboy Dog Cookies Recipe
Ingredients
2 cups of all-purpose flour
1 cup of whole-wheat flour
½ cup of yellow cornmeal
1 cup of cracked wheat
¼ cup of dry nonfat milk
½ cup of wheat germ
1 tablespoon of brewer's yeast
1 egg
2 tablespoons of vegetable shortening, melted
2 tablespoons of honey
¾ cup of beef broth
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 400 degrees F. Place 1 slightly greased baking pan on the side.
- Use a large bowl and a wire whisk to mix the all purpose flour, whole-wheat flour, cornmeal, cracked wheat, dry milk, wheat germ, and yeast together.
- In a separate medium size bowl beat the egg and shortening together with an electric mixer on medium speed until they are well combined.
- Next, blend both the dry and wet preparations together with a spoon or use your hand until it becomes a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it at a time.
- Lightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to ½ inch of thickness. Use a cookie cutter to cut out the cookies shapes (whatever shape your dog likes) and make sure to reuse the scraps as you go. You will notice that the dough will become stiffer as you work it.
- Put the cookies on the set aside prepared baking pan and place them in the oven. Bake for around 25 to 30 minutes or until the cookies have acquired a light golden brown color and look dry. Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.
- Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.
