Recipe by Sandi (From CA)
This recipe for doggie cookies came from Rose's Christmas Cookies by Rose Levy Beranbaum. Kelp powder, available at health food stores and elsewhere, is very rich in vitamins, (especially B vitamins), and other minerals such as including potassium, magnesium, calcium, iron and iodine. EQUIPMENT: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3-31/2" bone cutter or 2 1/2" round cookie cutter. Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months.
Top Review by l.steidl
My dog loves these! This recipe makes a huge amount. I use 1 1/2 inch bone cookie cutters so I'm not overfeeding my dog when I give her treats. Everyone I've ever given these to tell me their dogs go nuts over these treats.
- 2 1⁄4 teaspoons dry yeast or 1 tablespoon compressed fresh yeast
- 1⁄4 cup warm water
- 1 pinch sugar
- 3 1⁄2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups cracked wheat
- 1 cup cornmeal
- 1 cup rye flour
- 1⁄2 cup nonfat dry milk powder (lightly spooned into the cup)
- 4 teaspoons kelp powder
- 4 cups beef (liquid measure) or 4 cups chicken broth (liquid measure)
- 1 large egg
- 2 tablespoons milk
Directions See How It's Made
- Place 2 oven racks in the upper and lower thirds of the oven.
- Preheat oven to 300°F.
- Sprinkle the dry yeast or crumble the compressed yeast over the water (110F if dry yeast, 100F if compressed yeast).
- Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.
- The mixture should be full of bubbles.
- If not, the yeast is too old to be useful.
- In a large bowl, place all the dry ingredients and stir to blend them.
- Add the yeast mixture and 3 cups of the broth.
- Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
- Half a batch at a time, knead the dough briefly on a lightly floured counter; Keep the second batch of dough covered with a moist towel while shaping and cutting the first.
- Roll out the dough into an 18 x 13 x 1/4" rectangle.
- Cut it into desired shapes, using a 3- 3 1/2-inch bone cutter or a 2 1/2-inch round cookie cutter.
- Reroll the scraps.
- Repeat the procedure with the remaining dough.
- For an attractive shine, lightly beat together the egg and milk.
- Brush the glaze on the cookies.
- Bake for 45 to 60 minutes or until brown and firm.
- For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
- Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
- Allow cookie sheets to cool completely between batches.