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Don’t Forget Your Four-Legged Friends

These doggie cookies maintain a softer texture than packaged treats. Our dog Tucker loves them all year round.


3 + 1 c. biscuit mix

1/3 c. cornmeal

1/3 c. ground flax

1 tbsp. dried parsley

1/3 c. powdered milk

2 tsp. chicken bouillon powder

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. sugar

1 c. flour for dusting table and when kneading

Put into a 2-cup measuring cup:

1 c. cold water

2 eggs

2 tsp. cooking oil

Beat together with fork

Preheat oven to 300F. In a good-size mixing bowl put 3 cups of the biscuit mix, cornmeal, flax, parsley, powdered milk, chicken bouillon powder, salt, garlic powder, onion powder and sugar. Stir to combine. Make a well in the middle of the dry ingredients and stir in the liquids. Mix together until blended. This mixture has to be quite stiff. If not, add 1/2 cup at a time of biscuit mix, up to 1 cup. It has to hold together well. Dust a cleared, cleaned area with flour. Roll out 1/3 of the mix. Flour both sides of this mix and knead the flour in well. Fold in three, flour and knead again; repeat. Then flatten with a rolling pin or your palms to about 1/3 inch thick. Cut with bone-shaped (or other shaped) cutters. Repeat for the remaining 2/3 of the mixture. Spread on lightly sprayed shiny cookie sheets (so they won’t brown too quickly). Prick each cookie with a fork so they can cook and dry through. Bake 20 minutes. At 10 minutes, turn the sheet around. At five minutes, turn the cookies over and bake five more minutes. Cool on cookie racks for at least half an hour.

Agnes Ramstedt writes from Lone Butte, B. C.

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