When a friend recently sent me a dog biscuit recipe, I tried them right away.  Sure, I could buy treats for my boys, but just like when we make holiday cookies for our two-legged friends, there’s something satisfying about baking for our furry companions. 

     As with most recipes, I took the instructions as a starting point, adjusting for what was in my pantry.  I only had 5 tablespoons of peanut butter so I combined with dairy butter. Next time I’ll try bacon grease.

     I also have no talent or patience to cut them into dog bone shapes. Small rectangles seemed appropriate for my two 10-lb dogs.  Before I did though, I asked them if they minded.  After all, they were under my feet the entire time. After a couple of barks, arfs and howls I determined they were saying, “Just get on with it.” Cutting them small yielded around 100 cookies. I cooked them only 10 minutes which gave me a crunchy outside and a little softer inside.

     The stealthy rectangle shapes came in handy for recruiting my quality control specialist.  After all, I didn't want to feed the dogs something that didn't taste good! Well, the hubby started spitting and yucking the dog ‘cookies’ and told me they tasted terrible, so I knew the boys would like them! After giving them each one they were ready for more. If I had set the plate down they would have eaten them all, I'm sure.

     Normally, our dogs only get treats when they come in from their outside potty break and that's how we will use these. These dogs are smart little whips and as soon as they had their new cookies they wanted back outside so they could come in again and get more.

Dog Biscuit Recipe
 
1 egg
1/2 Cup cold water
2-1/2 Cups whole wheat flour
1 tsp sugar
1/2 Cup non-fat dry milk powder
6 Tbsp peanut butter, butter, or bacon fat
Optional: Add 3 Tbsp liver power, bouillon, or dry soup mix
 
     Preheat oven to 350 degrees.  Mix ingredients and knead for 3 minutes.  The dough should form a ball.  Roll to 1/2" thick and cut into dog bone shapes. Arrange on a cookie sheet and bake 10 – 30 minutes, until firm.  To keep them fresh, store in an airtight bag or container in the freezer.