CRUNCHY PUMPKIN-PEANUT BUTTER DOG COOKIES
Prep time: 20 minutes
Bake time: 45 minutes
Preheat oven to 350 degrees
1 cups whole wheat flour
1/2 cup wheat germ
1 cup cornmeal
1/2 cup peanut butter
1/2 cup canned pumpkin (plain, no spices)
1 cup hot water
Combine dry ingredients in medium bowl. Add peanut butter, pumpkin and water and mix together until it forms a doughy ball.
Turn out dough on well-floured surface and knead about 10 times, adding extra flour if necessary. Roll out about 1/4 inch thick and cut with your choice of cookie cutter. (Or roll the dough into 1-inch balls, and flatten with a fork.)
Place with sides touching on lightly greased cookie sheet, and bake for 40 minutes at 350 degrees.
Cool as much the dogs will let you! For a super crunchy cookie, cool the cookies in the turned-off oven, with the door slightly open.
I used a 1-3/4 shot glass as a cutter and got 90 (7-1/2 dozen) cookies. Recipe yield will depend on size of the cutter and thickness of dough. Recipe can easily be halved or doubled.
Store in an airtight container. Cookies will keep for about 2 weeks, but probably won't be around that long!