Homemade Dog Cookies

Of course I'm not going to forget about my furry "nieces and nephews"  - they need a Christmas gift too!

These are pretty easy to make - it's a quick dough made from normal ingredients that I had on hand (except the wheat germ) that you roll, cut out, bake, and can even personalize (although I chose not to - the recipe calls for cream cheese mixed with flour to pipe names on the cookies but I am shipping these and don't think the cream cheese is going to hold it's shape in the mail. I did add "frosting" to the tops of a couple stockings before realizing it's not practical for me to send them that way).

I thought I had a bone shaped cookie cutter but I don't - so made big stockings, medium scotties, and small stars instead. This recipe made a lot of cookies!

I packaged them in these ziplock gift baggies that I found at a dollar store and will get them out in the mail tomorrow. I better have Sarge taste taste them though before I do :).

Click here for the recipe from All You Magazine.

2/2024 UPDATE: once again the link to a recipe I posted stopped working - I think I learned my lesson in later years to not just link the recipe but to also print it! I cannot find the original recipe I followed but this  different one I found on myrecipes seems right:

• 2 cups whole wheat flour 
• ¾ cup toasted wheat germ 
• ¼ cup brewers yeast 
• ⅓ cup natural chunky peanut butter 
• 1 large egg 
• ¾ cup low sodium chicken broth 
• 3 tablespoons canola oil

• Preheat the oven to 350°F. Line a large shallow baking sheet with parchment paper.

• Combine the flour, wheat germ and brewers yeast in a medium bowl. Whisk together the peanut butter, egg, broth and oil in a separate bowl. Pour the wet ingredients into the dry and stir with a spoon or rubber spatula until a rough dough forms. Knead the dough in the bowl 5-6 times until it comes together.
  
• Turn the dough out onto a lightly floured work surface and roll to a 1/4-inch thickness. With a 3-inch dog bone shaped cookie cutter, cut out treats and transfer to the prepared baking sheet. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats; repeat if necessary.
  
• Bake treats until lightly browned and fairly hard, rotating the pans from top to bottom once, about 30-35 minutes. Remove from the oven and cool completely; biscuits will harden as they cool. Store in an airtight container.