(Our Very Favorite Recipe)
This recipe came to me many years ago from Ebony, Lucky, and Blue Shea, by way of their mom Linda. Linda gave us a bag of these one Christmas, with the recipe attached, and they've been a huge hit in the Beardie test kitchen ever since. All three Shea doggies have gone to the Bridge now, and Linda has turned her creative energies to creating gorgeous works in fused glass and beads, but we like to continue the tradition by making these cookies every Christmas, and then giving them to all of the neighborhood dogs.
Every pup who has encountered these goodies has just gone mad for them. Get out your cookie cutters and get ready...!
Look sad and hungry, then ask your best friend to follow these directions:
Combine the following:
- 1 cup hot water (I like to use hot broth)
- 1 envelope dry milk
- 2 tsp. bouillon
Add the following to the bouillon mixture:
- 3/4 cup oil
- 2 eggs
- 2 tbsp. brown sugar
- 5 cups whole wheat flour
Stir to form a very stiff dough. Roll out and cut into shapes. Cover a cookie sheet with foil and place cookies on it. Bake at 300 ° F for 40 minutes, turning cookies over after 20 minutes.
Note: People often ask, "How long do these cookies keep?" Quite honestly, we don't know the answer — they never last that long. They should keep for a reasonable amount of time, especially if you keep them in the fridge.