Good Doggie Cookies

Mom had a lot of carefully-cut-out magazine and newspaper recipes in her kitchen recipe folder. These little slips of paper slide out onto the desk and flutter to the floor whenever I open it, and I have to catch myself. I know Mom was the last person to touch that piece of little paper, and it’s a hard thing to look at the recipe. Some of them are the old tried and true things we are well used to eating from her kitchen, while others – like “Mango Shrimp Kabobs” I think she just liked the idea of making. (Not sure I ever saw or heard of her making these!)

Last Friday, we let our dear Jack Russell dog, Jax, go over The Rainbow Bridge. He had been with us from 6 weeks old to the last breath of his 18 years. He was loyal, if fierce, little dog who asked for nothing and gave us all he had. While he was slowing down in his later years, he outlived two other dogs we had in the time he was with us, and was in our house here in Greenwood from the time we moved in. The house feels so empty without him. This little piece of newspaper fell out today and I thought, I think someone is telling me something. I’d better post this recipe!20150404_193302

Good Doggie Cookies

2 1/2 cups whole-wheat flour

3/4 cup nonfat dry milk

1 egg

1/2 cup of oil

2 beef bouillon cubes, dissolved in 3/4 cup boiling water, or 3/4 cup beef broth

2-3 tablespoons brown sugar

Preheat oven to 300 degrees and grease a cookie sheet. Combine all ingredients in a large bowl, and stir until well blended. When blended thoroughly, knead for about 1 minute, then roll out and cut dough into bone shapes or form small logs about 2-3 inches long, then flatten logs. Place the shapes on a greased cookie sheet and bake 30 minutes. Do not burn.  Cool completely before storing in airtight container. Makes 12-14 hard bones.


Tolerating Cookie and the matchy coats – you can see his expression (Jax on the right).