1 cube vegetable OR beef bouillon
1/3 cup boiling water
1/4 cup vegetable oil OR lard
1/4 cup shredded carrots
2 cups all-purpose OR wheat flour
1/3 cup dry milk powder
1 tsp. brown sugar
1 beaten egg

-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

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