Dog Cookies

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1 c Beef, chicken, or vegetable
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other
-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast


Use dough cycle. Roll dough to 1/4″ thickness.
Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes. When all are
baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container.

(Using a 3.5″ bone shaped cutter, you’ll get about 30-35 cookies from this recipe.)


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