Duncan’s Favorite Cookie Recipes

Before I came home for the first time, mom and dad bought me some puppy food and ….. cookiessssss….   I liked them a lot.  But my mom preferred buying my food at the veterinarian, so when we went, they made me taste vegetable cookies, I would have eaten the whole bag, they were so yummy. Of course mom bought the bag.

One day, mom thought it would be a good idea of making doggy cookies herself.  So she found some recipes and tried them, oh my……. these were even more yummy.

(If only I can have one cookie) mom…. dad…I can do any trick you want in exchange of a cookie…. (and it works).  I still like the veggie cookies from the vet though.  I suggested my mom to add the recipes here if people want to make them…….. oh she said…… “good idea Duncan”.  My mom also bought a bone cookie cutter.  She thinks of everything that is good for me.  After all, she thinks I’m the best westie of all.

LIVER COOKIES

1 lb of liver (any kind), pureed

1 cup of flour (any kind)

1 cup of corn meal

2 tbsp of garlic powder

1 tbsp of oil

• Mix the pureed liver with other ingredients.
• Oil a cookie sheet (covered with foil) and spread the mixture on it.
• Bake 25 min.at 350 degrees
• Cool
• Break in small pieces.
• Freeze into freezer bags

PEANUT BUTTER COOKIES

1 ½ cup of water

½ cup safflower oil – No Substitutes!

2 med eggs

3 tbsp peanut butter – no sugar

2 tsp vanilla

1 ½ cup whole wheat flour

1 ¼ cup unbleached white flour

½ cup cornmeal

½ cup rolled oats

additional flour

• Mix water, oil, eggs, peanut butter, and vanilla
• Add flours, cornmeal and oats and mix with electric mixer
• Place 1/3 of the dough on a floured surface and add a bit of flour on top of dough. Kneed gently, you will have to add some flour as you kneed to make it a pliable dough.
• Roll out to 1/2 – 3/4 inch thickness
• Use cookie cutters to shape the cookies and place on an ungreased baking sheet.
• Bake 400 F, 20-25 minutes or so.
• Turn oven off and leave in oven 20 min. to crisp cookies.
• Airtight stored.

VEGGIE COOKIES

1 ¼ flour

¼ cup dry milk powder

2 tbsp additional dry milk powder

1 vegetable cube or packet

¼ cup boiling water

2 tbsp additional boiling water

¼ cup safflower oil (no substitutes)

1 tsp brown sugar

¼ cup carrots (shredded or ground)

½ egg

additional flour for dusting

garlic powder (optional)

• Preheat oven 300 F
• Dissolve veggie cube or packet in the boiling water
• Mix dry ingredients
• Mix wet ingredients separately, EXCEPT EGG
• Pour wet ingredients into dry and mix lightly
• Make a well in the center, add the egg and mix
• Place dough on a lightly floured surface, sprinkle some flour on top of dough to avoid sticking
• Roll out to 1/8″ (not more)
• Do not use too much flour, otherwise the cookies will puff up
• Cut out with a cookie cutter
• Place on ungreased cookie sheet.
• Bake 15 minutes, turn them over and bake another 10 minutes.
• Cool on wire racks.

These cookies freeze very well.