KC's Mom's Dog Cookie Recipe
1 C. whole wheat flour
1/4 C. yellow cornmeal
1/3 C. bacon fat, lard, or shortening
1 Tbsp. instant chicken or beef boullion granules
1/2 C. all-purpose flour
1 tsp. sugar
3/4 C. non-fat dry milk powder
1/2 C. quick-cooking rolled oats
1 egg slightly beaten
1/2 C. hot water
Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Stir in instant boullion granules into hot water until dissolved. Slowly pour into the flour mixture, mixing with a fork to moisten. Form dough into ball and knead on floured board 5 minutes or until smooth and elastic. Divide dough in half and roll out each 1/2-inch thick. Make cut-outs with a cookie cutter or make nuggets by rolling dough into 1-inch diameter log and cutting of 1/2-inch pieces. Arrange six cut-out shappes or 24 nuggets on 10-inch oven safe pan. Bake at 250-275 degrees for approx. 20 minutes. The shapes should be firm and dry to touch, but not necessarily brown.
It is very important to use the exact ingredients listed, without substitutions. Mom learned that lesson herself!
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