TREATS & COOKIES
CUTOUT AND ROLLED COOKIES
THE SECRET BEHIND A GOOD CUTOUT COOKIE IS IN THE DOUGH. ALWAYS START BY
MIXING ALL WET INGREDIENTS WELL FIRST. IN SOME OF THE RECIPES, THE WET
INGREDIENTS WILL ADD COLOR, IF YOU WANT A STRONGER COLOR, FEEL FREE TO ADD A
FEW DROPS OF FOOD COLORING. YOU WANT THE COLOR TO BE SLIGHTLY DARKER THAN
YOU WANT THE BAKED COOKIE TO BE. JUST REMEMBER, YOU CAN’T ADD ANY MORE
COLOR EASILY AFTER ADDING IN THE DRY INGREDIENTS (YOU END UP WITH AN
INTERESTING TIE-DYE AFFECT) THEN ADD IN THE DRY INGREDIENTS AND MIX WELL.
YOU WANT THE DOUGH TO BE SOFT AND ELASTIC, EASY TO ROLL OUT AND FORM. ADD
FLOUR OR WATER IF NEEDED, BUT MAINLY YOU JUST NEED TO KNEAD TO GET THE
RIGHT CONCISTENCY. ROLL OUT ONTO A FLOURED SURFACE AND ROLL TO ½ TO ¼ INCH
THICK, NO THINNER. NOW THE FUN PART, CUTTING OUT THE COOKIE. THERE ARE
HUNDREDS OF SHAPES AND SIZES OF COOKIE CUTTERS TO CHOOSE FROM NOW. JUST
CHECK OUT ANY CRAFT OR BAKING STORE NEAR BY. MOST GROCERY STORES EVEN
CARRY CUTTERS SEASONALY. I USUALLY USE MINI CUTTERS THAT MAKE 1 ½ TO 2 ½
INCH COOKIES AS THEY ARE ABOUT BITE SIZE FOR MOST DOGS. CHECK ON COOKIES
WHILE BAKING, YOU WANT THE COOKIE TO BE FIRM AND SLIGHTLY GOLDEN BROWN ON
THE BOTTOM. IF YOU WANT CRUNCHIER COOKIES, TURN OFF THE OVEN AND ALLOW
THEM TO DRY OUT IN THE WARM OVEN FOT 1 TO 2 HOURS LONGER.
PURREING FRUIT – IT IS EASIEST AND COST EFFECTIVE TO USE THAWED, FROZEN FRUIT
AND BLEND UNTIL SMOOTH IN A BLENDER WITH A LITTLE WATER. THEN, MEASURE OUT
HOW MUCH YOU WILL NEED AND PLACE IN FREEZER SAFE CONTAINERS AND REFREEZE
UNTIL NEEDED. YOU CAN USUALLY GET ENOUGH FRUIT PUREE OUT OF A 16 OZ. BAG OF
FROZEN FRUIT TO MAKE 2 SOMETIMES 3 BATCHES OF COOKIES.
FLAVORED OILS – THESE CAN BE FOUND IN MOST CRAFT AND BAKING STORES SOLD FOR
MAKING CANDY, OR ON LINE IN SPECIALTY BAKING STORES.
CREAM CHEESE BISCUIT
350’
¼ OUNCE DRY YEAST
¼ CUP WARM WATER
¼ CUP APPLESAUCE
4 OUNCES SOFTENED CREAM CHEESE
1 EGG
¼ CUP NON-FAT DRY MILK
1 CUP ALL PURPOSE FLOUR
1 1/3 CUPS OAT FLOUR
1 TBSP. DRY FLAVOR – GARLIC POWDER, GROUND CINNAMON, DRIED MINT, PARSLEY,
DILL, OREGANO, ROSEMARY – YOUR CHOICE.
DISSOLVE YEAST IN WARM WATER IN SMALL BOWL. MIX ALL WET INGREDIENTS
TOGETHER INCLUDING YEAST. ADD DRY INGREDIENTS AND KNEAD DOUGH WELL. ROLL
OUT ONTO FLOURED SURFACE TO ¼ INCH THICK. ADD FLOUR IF NEEDED. CUT INTO
SHAPES WITH CUTTER OF CHOICE AND PLACE ON GREASED COOKIE SHEET. BAKE 18 – 25
MINUTES UNTIL GOLDEN BROWN. REMOVE FROM OVEN AND ALLOW TO COOL.
YIELD: DEPENDS ON CUTTER SIZE
OAT BISCUITS
350’
½ CUP YOUR CHOICE – PEANUT BUTTER, MOLASSES, HONEY, BAR-B-Q SAUCE, PIZZA
SAUCE
1 CUP SKIM OR FAT FREE MILK
1 EGG
1 CUP ALL PURPOSE FLOUR
1 CUP OAT FLOUR
½ CUP WHEAT GERM
½ CUP OAT BRAN
MIX ALL WET INGREDIENTS UNTIL SMOOTH, ADD DRY INGREDIENTS AND KNEAD DOUGH
WELL. ROLL OUT ON FLOURED SURFACE UNTIL ¼ INCH THICK. ADD FLOUR IF NEEDED.
CUT INTO SHAPES WITH CUTTER OF CHOICE & PLACE ON GREASED COOKIE SHEET. BAKE
20 – 30 MINUTES UNTIL LIGHTLY BROWNED ON TOP. REMOVE FROM OVEN AND ALLOW
TO COOL.
YIELD: DEPENDS ON CUTTER SIZE
SWEET COOKIES
¼ CUP VEGETABLE OIL
1 EGG
¼ CUP HONEY
1 TSP FLAVORED EXTRACT OR ¼ TSP FLAVORED OIL - ALMOND, VANILLA, MINT,
CINNAMON, OARNGE, LEMON, LIME, WHATEVER FLAVOR YOU THINK YOUR DOG WILL
LIKE
2 CUPS ALL PURPOSE FLOUR
1 CUP OAT FLOUR
MIX ALL WET INGREDIENTS IN A LARGE BOWL, ADD DRY INGREDIENTS AND KNEAD
DOUGH WELL. ADD FLOUR IF NEEDED. ROLL OUT ONTO FLOURED SURFACE UNTIL ¼
INCH THICK. CUT OUT WITH CUTTER OF CHOICE. PLACE ON GREASED COOKIE SHEET
AND BAKE 12 – 15 MINUTES UNTIL LIGHTLY BROWN. REMOVE FROM OVEN AND ALLOW
TO COOL.
YIELD: DEPENDS ON CUTTER SIZE
CHEESY COOKIES
375’
1 CUP SHREDDED CHEESE – CHEDDAR, MOZZARELLA, SWISS, COLBY,
1 EGG
2 TBSP. SOFTENED BUTTER
¾ CUP SKIM OR FAT FREE MILK
1 CUP ALL PURPOSE FLOUR
1 CUP OAT FLOUR
GRATED PARMESAN CHEESE – FOR ROLLING
MIX ALL WET INGREDIENTS IN A LARGE BOWL, ADD DRY INGREDIENTS AND KNEAD
DOUGH WELL. ROLL INTO SMALL BALLS AND ROLL IN GRATED PARMESAN CHEESE.
PLACE ON GREASED COOKIE SHEET AND BAKE 15 – 20 MINUTES UNTIL GOLDEN BROWN.
REMOVE FROM OVEN AND ALLOW TO COOL.
YEILD: 30 – 40 COOKIES
FRUITY BISCUITS
375’
¾ CUP FRUIT SAUCE – PUREED FRUIT OF CHOICE –BLUEBERRIES, BLACKBERRIES,
RASPBERRIES, STRAWBERRIES, MELON, PEACHES, NECTARINES
2 TBSP. HONEY
1 TBSP. SAFFLOWER OIL
2 EGGS
1 TSP. VANILLA
½ CUP WATER
2 CUP ALL-PURPOSE FLOUR
1 CUP SOY FLOUR
2 TBSP. WHEAT GERM
½ TSP. GROUND CINNAMON
MIX ALL WET INGREDIENTS TOGETHER IN A LARGE BOWL, ADD DRY INGREDIENTS AND
KNEAD WELL. ADD FLOUR IF NEEDED. ROLL OUT ONTO FLOURED SURFACE UNTIL ¼
INCH THICK. CUT OUT WITH CUTTER OF CHOICE. PLACE ON GREASED COOKIE SHEET
AND BAKE 15 – 20 MINUTES UNTIL LIGHTLY BROWN. REMOVE FROM OVEN AND ALLOW
TO COOL.
YIELD: DEPENDS ON CUTTER SIZE
MEATY BISCUITS
400’
1 CUP MEAT PUREE – LIVER, CHCKEN, CANNED TUNA, SALMON, WHITEFISH, OR MEAT
BASED BABY FOOD.
2 TBSP. OLIVE OIL
2 EGGS
¼ CUP WATER
1 CUP ALL-PURPOSE FLOUR
1 CUP SOY FLOUR
1 CUP OAT BRAN
½ TSP.SALT
MIX ALL WET INGREDIENTS IN A LARGE BOWL, ADD DRY INGREDIENTS AND KNEAD
WELL. ADD FLOUR IF NEEDED. ROLL OUT ONTO FLOURED SURFACE UNTIL ¼ INCH THICK.
CUT OUT WITH CUTTER OF CHOICE. PLACE ON GREASED COOKIE SHEETAND BAKE 18 – 25
MINUTES UNTIL LIGHTLY BROWN. REMOVE FROM OVEN AND ALLOW TO COOL.
YIELD: DEPENDS ON CUTTER SIZE