For the past several months Dot and Daisy have been going crazy over Meg's dog cookie recipe. Meg modified the recipe she found at www.thepoop.com Their recipe calls for margarine and Meg uses bacon grease instead. We have bacon about once a week and save the grease as it is not good to pour it down the drain.
Dot and Daisy’s Favorite Dog Cookies…
¾ cup chicken broth (You can use chicken bouillon cubes or broth from a can or
box…I use organic, no added salt….)
1/3 cup bacon grease
½ cup powdered milk
1 tablespoon garlic powder or granules
1 tablespoon parsley flakes (or a combination of garlic and parsley)
a couple of tablespoons of Brewer’s yeast
1 large egg, beaten
3 cups whole wheat flour
Preheat the oven to 325 degrees. In a large bowl, combine broth and bacon grease. Add powdered milk, garlic, parsley, Brewer’s yeast, and egg. Slowly stir in the flour, a little at a time…mix well.
Knead the dough for 3-4 minutes and roll out to ¼ to ½ inch thickness. Use cookie cutters to cut into desired shapes (I use bone shapes of various sizes and mini-people shapes). Place on greased cookie sheet and bake for 50 minutes. Make sure you bake them long enough to get crunchy, but not burnt. If you under bake them they will get moldy (YUK!).
Remove from the oven and let cool until dry and hard. Makes just over a pound of yummy dog cookies! Store in an airtight container.
Milo, Meg's sister's chihuahua, went nuts by just smelling the cookies in his Christmas package. Since then he wants cookies all the time, before he just was not very interested in dog cookies bought at the store.