Dog Cookie Cutter Recipe

Dog Cookies

3-1/2 cops unbleached flour
2 cups whole wheat flour
1 cup cornmeal
1/2 cup powdered milk
1 Tablespoon or 1 packet dry yeast
3-1/2 cups warm chicken or meat broth

Dissolve the yeast in warm broth. The richer the broth**, the more flavorful the cookie will be.
Let yeast broth set 10 minutes. Then stir in the flour mixture. Roll the dough out 1/4″ thick. Cut with cookie cutters.

Brush cookies with an egg wash: beat an egg, brush it on to the cookie. This will make a nice shiny coating.

Bake on greased cookie sheet at 300* for 45 minutes. Turn the oven off and leave the cookies in the oven overnight to harden.

This makes 60 three inch cookies.

** Rich Broth

Save all of your bones, bag and freeze them. When ready, place bones in a crock pot/slow cooker or in a stock pot with lid on low heat. (If you have a pressure cooker/canner by all means you can use that too.) Cover with water and let cook for 2-3 days. Make sure to check on the water to keep the bones covered.
Remove bones and you have a rich broth.