Recipe by WI Cheesehead
This is what Delicious Living says: "These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard, crunchy texture that helps maintain healthy teeth." Haven't tried these yet, but just got a puppy, so intend to soon. The recipe only says, "Makes 1 lb".
Top Review by Pam C.
Have a question? When these are freshly made they are crunchy, but as soon as I put them in a bag for storage they lose their crunchiness . How can I avoid this? I want them to stay crunchier as I feel that is better for clean teeth.
- 1 cup canned pumpkin puree (not pie filling)
- 1⁄4 cup honey
- 1⁄4 cup water
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
Directions See How It's Made
- Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
- Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
- In the bowl and using hands, knead until dough holds together.
- Transfer to lightly floured surface. Divide dough into two equal pieces.
- Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
- Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
- Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
- With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
- Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
- Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.