Viewing post #1110861 by Sorellina

You are viewing a single post made by Sorellina in the thread called Doggie Bone Cookies.
Dec 31, 2014 4:34 PM CST
Name: Julianna
Victoria, BC USDA Zone 8
This recipe makes a lot of cookies. You can easily cut the recipe in half or quarters if you don't want to make as many or you can make the entire batch and freeze what you don't use up in 2 weeks. Cookies can be stored in a regular dog cookie jar for 2 weeks and stored in the freezer for several months. The dough needs to be used the same day as it contains active yeast.


1 Scant Tbsp. Dry Yeast
1/4 C. Water (105-115F)
Pinch Sugar
3 1/2 C. All-Purpose Flour
2 C. Whole Wheat Flour
1 C. Cornmeal OR 2 C. Cracked Wheat
1 C. Rye Flour
1/2 C. Non-Fat Dry Milk
4 Tsp. Kelp Powder or Seaweed Flakes (obtained at health food stores)
4 C. Beef or Chicken Broth, warm but not hot
Dog Bone Shaped Cookie Cutters or other easy to grasp shape
1 Lg. Egg
2 Tbsp. Milk

Sprinkle dry yeast over warm water and whisk to dissolve yeast. Add sugar and whisk again. Set aside for 20 minutes to allow bubbles to form. If no bubbles form, yeast is too old and fresh yeast should be used.

In the bowl of a stand mixer, combine all dry ingredients on low speed with hook attachment. Add the yeast mixture and 3 C. warm but not hot broth. Mix on low speed until combined, stopping to scrape flour from sides from time to time as needed. Add additional broth only if the dough does not form a cohesive mass. Turn out onto a lightly floured board to knead for 5 - 10 minutes until dough is smooth and supple. This is a very firm dough and will require some elbow grease to knead fully. Divide dough in 2 pieces and cover the piece not being used with saran wrap until needed. Roll dough out to 1/4" thickness. Cut into desired shapes, easy for a dog to grasp in the mouth. Combine scraps into a formed ball and wrap with saran wrap from 2nd half of dough. Roll out 2nd half of dough and cut into shapes. Re-roll scraps, continuing to cut out cookies until all dough is used.

Place cookies on a parchment or silpat-covered cookie sheet and place all cookies that do not fit on the sheet on a separate tray covered with a damp towel until ready to bake.

Combine egg and milk with a whisk until blended. Brush egg wash onto cookies for an attractive shine. Bake 45 minutes at 300F in the middle of the oven and rotate pan halfway through baking. Transfer cookies with an offset spatula to racks to cool completely. Continue baking the remaining cookies. Store in an airtight container at room temperature or in ziploc freezer bags labeled with the date.
Grazie a tutti,

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