This is my first time at making homemade dog treats, and it will not be my last. They turned out just perfect. Both of my doggies Rebel a (chocolate lab) and Pepper a (black miniature poodle) absolutely love them. We stay so busy this time of year but of course we can’t forget our little furry friends.
These yummy cookies are the brainchild of Sherry Yard Executive Pastry Chef, of Spago Restaurant. She suggests using a small cookie cutter such as a 3 inch dog bone, or you could use a larger one, but you will need to cook the cookies a little longer if you do. This recipe should make you about 3 dozen cookies that your doggies will love.
- 4 eggs, divided (2 for the dough, 2 for the wash)
- 1 ounce vegetable oil
- 1 tablespoon honey
- 8 ounces chicken stock
- 10 ounces whole wheat flour
- 5 ounces all-purpose flour
- 3 ounces cornmeal
- 1 cup peanut butter
- Preheat the oven to 325 degrees. In a large bowl, whisk together two of the eggs, the oil and honey, then whisk in the chicken stock.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, AP flour and cornmeal.
- With the mixer on medium speed, slowly pour in the chicken stock mixture, then the peanut butter. Mix until the dough comes together, about 1 minute.
- Divide the dough in half. Roll out each ball of dough approximately ½ inch thick. Cut into desired shapes using small (3 to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil.
- Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional, but gives the cookies a darker brown color). Bake until golden brown, about 15 minutes, depending on the size of the cookies.