Sherry Yard’s dog biscuits
50 minutes. Makes about 3 dozen 3-inch cookies
4 eggs, divided
2 tablespoons vegetable oil
1 tablespoon honey
1 cup chicken broth 2 1⁄ 4 cups (10 ounces) whole wheat flour 1 cup plus 3 tablespoons (5
ounces) all-purpose flour
About 1⁄ 2 cup plus 2 tablespoons (3 ounces) cornmeal
1 cup peanut butter
1. Heat the oven to 375 degrees. In a large bowl, whisk together two eggs, the oil and honey. Whisk in the chicken broth.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, all-purpose flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken broth mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.
3. Divide the dough in half. Roll out each ball of dough approximately 1⁄2- inch thick. Cut into desired shapes using small (3- to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil.
4. Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional but gives the cookies a darker brown color). Bake until firm and a rich golden brown, about 30 minutes, rotating halfway for even baking. Baking time will vary depending on the size of the cookies.
NOTE: Adapted from a recipe by Sherry Yard. Dog bone cutters can be found at select cooking and baking supply stores, as well as online.