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A little bit about this recipe...
These are so good that we even eat them...ok...maybe just one, because after all they really are for the pooches. You can cut them however you like. ...
Read more |
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photo by QueenBea |
Prep Time20 Minutes |
Cook Time35-40 Minutes |
Servings30 |
Step 1 |
Line rimless baking sheet with parchment paper or grease. Set aside. |
Step 2 |
In bowl, whisk together the flours, oats, cornmeal, sugar, baking powder and salt. |
Step 3 |
In separate bowl, beat butter with peanut butter; beat in eggs, 1 at a time. |
Step 4 |
Stir in flour mixture, mint and parsley to make a soft dough. |
Step 5 |
Divide in half; wrap and refrigerate until firm, about 1 hour. (Make ahead and refrigerate for up to 2 days). |
Step 6 |
On lightly floured surface, roll out dough to 1/2" thickness. |
Step 7 |
Use a cookie cutter of your choice. I use a small 2" round or star cutter because I have 3 small dogs. |
Step 8 |
Arrange on prepared sheets. |
Step 9 |
Bake 325 degrees until golden and firm -- about 35 - 40 minutes. But I found that for our altitude -- 1/4" thick...15-20 minutes does the trick for us. |
Step 10 |
Transfer to rack; let cool. |
Step 11 |
Store in airtight container for up to 2 weeks. |
Step 12 |
**The serving size is dependent on thickness you cut the dough and the size of the cookie cutter you use. |
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