Prep Time: 15 minutes
Baking Time: 15 minutes per cookie sheet
Yields: 48 cookies
Lucy is pretty picky about her dog treats. She looks at whatever is on my plate as a dog treat, and in there lies the problem. Many of the items on my plate, at any given meal, are unhealthy for her, and cannot be shared. Store bought dog treats don’t work as she just spits them out, just about every time. For some unknown Lucy-reason, treats I prepare in the KitchenSurvival testing lab are perfectly suitable to her palate.
1. Preheat oven to 350°F. Grease a cookie sheet.
2. In a large sauté pan, over medium heat, fry bacon until crisp; dry on paper towel. Reserve 1/8 cup of the bacon fat.
3. In a large bowl beat eggs well. Crumble the bacon into bits and add to eggs. Add the reserved bacon fat, water, dry milk powder, garlic powder, graham flour, wheat germ, and cornmeal. Mix ingredients until well combined.
4. Drop dough by heaping tablespoons onto greased cookie sheet. Bake at 350°F for 15 minutes. Remove cookies onto baking rack or paper towels to cool and dry.
5. Let cookies dry 4+ hours and then store in airtight container or Ziploc bag.
I let Mike think he’s tricked me into believing these are “people food”. I know they’re for me, I eat them because they taste great. Woof!
Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham, an early advocate for dietary reform. If you don’t see it in the baking aisle of your grocery store check the health-food aisle. If unable to find Graham flour in your grocery store it is easily ordered online or available at just about any health food store.