1 cube vegetable bouillon
1/4 cup + 2 Tbls. boiling water
1/4 cup vegetable oil
1/4 cup shredded carrots
1 1/4 cups all-purpose flour
1/4 cup + 2 Tbls. dry milk powder
1 tsp. brown sugar
1/2 beaten egg
Dissolve bouillon in boiling water; stir in oil, and carrot; set aside.
Combine flour, milk powder, and brown sugar.
Stir together dry mixture and wet mixture until combined.
Form a well in the center of mixture; pour egg into well; stir to combine.
Turn dough onto a lightly floured surface and roll out to 1/8" thick
Cut shapes out of dough with a cookie cutter and place on an ungreased cookie sheet.
Bake in a 300 degree oven for 15 minutes, turn with a spatula, and bake an additional 10 minutes.
Allow to cool and dry on wire racks.
