Makes 30 3-inch-long dog bone–shaped cookies
These hard, crunchy bones smell strongly of bacon. Dax, a 10-year-old Australian Shepherd, and Gordan, a 2-year-old Pug, both choose these treats over a variety of others in taste tests.
1 cup beef broth
1 cup crumbled cooked hamburger
4 tablespoons bacon fat
4 to 6 slices bacon, well cooked and crumbled
1 large egg
4 cups all-purpose flour
1⁄3 cup nonfat dry milk
3⁄4 teaspoon baking powder
1⁄2 cup warm water
1 cup cornmeal, for rolling out treats
- Preheat the oven to 350 degrees.
- Mix the first five ingredients until well combined. Stir in the flour, powdered milk, and baking powder.
- Add the warm water slowly, up to 1⁄2 cup, until a ball of dough forms. (The entire 1⁄2 cup of water may not be needed.) The dough may be a bit sticky.
- Knead the dough until all the ingredients are well mixed.
- Put the cornmeal on a breadboard, place the dough on it, and flatten the dough with your hands. If it’s sticky, turn it over in the cornmeal a couple times. With a rolling pin, roll the dough out to slightly over 1⁄4 inch thick.
- Use a 3-inch-long bone–shaped cookie cutter to cut out the dough.
- Place on greased cookie sheets.
- Bake for 20 to 25 minutes or until the bottoms are golden brown.
- Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator.
Crunchier Treats: For crisper treats, when all the cookies have been baked, turn off the oven. Put all the cookies back on a cookie sheet and return them to the oven. Leave them in the cooling oven for several hours or overnight to harden