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-Dissolve bouillon
in boiling water; stir in oil or lard, and carrot; set aside.
-Combine flour, milk powder, and brown sugar.
-Form a well in the center of dry mixture; pour wet mixture and egg into
well; stir to combine.
-Turn dough onto a lightly floured surface and roll out
to 1/8" thick
-Cut shapes out of dough with a cookie cutter and place
on an ungreased cookie sheet.
-Bake in a 300 degree oven for 15 minutes, turn with a
spatula, and bake an additional 10 minutes.
-Allow to cool and dry on wire racks.
Notes: Store in
at room temperature up to 1 month OR freeze up to 1 year.
Made these
yesterday for my mothers dog, she loved them, just talked to my
mother....she said she put "Ollies" breakfast out, went to the pantry,
Ollie went berserk wagging tail (she knew veggie thins
were in there) Mum didn't give her any told her to eat
breakfast...lol dog refused went outside and pouted! Guess I have
fulltime job now making veggie thins!
they were great my dog does anything to get one!
Wow! My dog loved it! 5 stars! I substituted carrots with celery.
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