Dog Vegetable Cookies Recipe
Ingredients
3 cups of whole-wheat flour
2 tablespoons of dried grated cheese
½ cup teaspoon of garlic powder
½ cup of vegetable shortening
2 cup of fresh peas and corn
8 ounces of raw liver
2 eggs
½ cup of beef broth, or as much as needed
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 350 degrees F. Place 1 slightly greased baking sheet on the side.
- Use a large bowl and a whisk and mix the whole-wheat flour, cheese, and garlic powder together. Use a knife to cut in the shortening until the mixture has acquired a crumby consistency. Mix in the peas and the corn.
- Use a blender or food processor to blend the liver until it is smooth. Then beat the eggs into it until it is well mixed together.
- Next, blend both the dry and wet preparation 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.
- Slightly 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 sheet and place them in the oven. Bake for around 20 to 25 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.
