I almost always bake something for an individual dog's birthday, which all get to enjoy and also for Christmas. I've started collecting recipes, have a couple of treat cookbooks and am now including other holidays for homemade treats.
Today being Valentine's Day, I was looking for a cookie that I could make heart shaped, preferably with a red hue to it. I also wanted to include my dog walking clients as recipients and needed an inexpensive recipe that made a large quantity. I found a recipe in Doggy Desserts by Cheryl Gianfrancesco that pretty much fit the bill. While the treats didn't come out as red as I had hoped, it was easy enough to use a heart shaped cookie cutter instead of the dog bone shape and not have it affect the baking time or the results. The Collies loved it!
1/4 cup freeze dried liver (available at pet stores)
1 cup water
1/2 cup all natural tomato juice, no salt added
3 1/2 cups unbleached white flour
1 cup wheat germ
Place freeze-dried liver chunks in a blender, and blend to a powder. In a large bowl, mix all the ingredients. Knead the dough on a floured surface. Roll out the dough to 1/4 thickness, and cut shapes with a dog bone cookie cutter. Put the cookies on a baking sheet, 1/2 inch apart. Bake at 350 degrees for 35-40 minutes. When done, the cookies should be firm to the touch. Turn the oven off, and leave the cookies in for 1 to 2 hours to harden.
Yield: Approximately 80 two-inch cookies
|The finished treats!|
|Enough treats to give to my dog walking clients, too!|