Sunday, September 7, 2008

Doggie Shortbreads

Yesterday we saw mid 70's and sunshine here, but today it's a foggy Sunday. Clayton and I stopped at "Everybody's Farmer's Market" in Marina and picked up cucumbers, garlic, and kettle corn. I'm gonna get the cucumbers brined tonight and make a batch of homemade pickles.

As long as the kitchen is fired up I'm gonna make this recipe from the vet hospital's newsletter.

Homemade Holiday Doggie Shortbreads
1 cup Soy Flour
1 cup Rice Flour
1/2 cup Quick Oats
1/4 cup Corn Meal
3/4 cup Dry Milk
1 tsp. Brown Sugar
1/3 cup Butter
1 egg
1/2 cup Hot Water
1 Tbl. Chicken Bouillon Granules
Additional Soy Flour for dusting bread board.
1 Tbl. Bacon Bits

Using fork, combine all dry ingredients in large bowl. Cut in butter until mixture resembles course sand. Add bacon bits, if desired, and toss with fork. Stir in egg. Dissolve bouillon in hot water. Pour broth into mixture a small amount at a time and mix well after each addition. Form dough into ball. Place on well floured surface. Knead 4 minutes, until dough is smooth, elastic, and not sticky. Divide dough into 2 equal pieces and form a 1 inch log from each. Using sharp knife, cut 1/2 inch slices from logs and arrange 24 cookies on 10 inch plate. Microwave at medium power 4-5 minutes, until firm. Turn cookies and cook an additional 3-5 minutes at medium power. Don't let them get too brown!! Cool on wire rack. Store in airtight container up to 2 weeks. Note: If fancy shapes are desired, roll dough out to 1/2 inch thick
and cut with small cookie cutters.
(Yields 4-5 dozen cookies) From Diane's Kitchen

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