Parsley Kisses Homemade Dog Cookies Recipes

PAW PRINT DOG TREATS

Steps:

• Heat oven to 300°F. In large bowl, stir Dog Treat ingredients until soft dough forms.
• Divide dough in half. Using brown rice-floured rolling pin, roll each half to 1/4 to 1/8 inch thick on brown rice-floured surface. Cut with 1 1/2-inch round cutter. On ungreased cookie sheet, place cutouts about 1 inch apart. Use fingers to press paw print indents in cookies.
• Bake 30 to 35 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave carob chips and peanut butter uncovered on High 30 to 45 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Use kitchen scissors to cut 1/8-inch hole in corner of bag. Squeeze bag to pipe carob mixture in paw indents of cookies. Allow cookies to stand at room temperature about 1 hour or until carob mixture is set.
• Store in dog treat jar at room temperature up to 3 weeks.

KISS ME COOKIES - DOG COOKIES HOMEMADE RECIPE - (4.5/5)

Steps:

• Preheat oven to 300° F. In a large bowl, whisk together all the dry ingredients. In a smaller bowl, beat the eggs lightly. Add water and peanut butter. Gently combine the wet ingredients to the dry ingredients. Knead with your hands until you have a smooth ball of dough. Can be mixed in Kitchen Aid mixer for faster results. Take a rolling pin and flatten out the dough. Use a cookie cutter to cut out fun shapes. If you're feeling lazy, just leave the dough as is, and bake it like one whole cookie. You can always break them up after they're cooked. Make sure you're using a non-stick baking sheet or spray it with PAM. Bake for 30 minutes, or until golden. If you want the dog treats to be softer, take them out 10 minutes earlier.

PARSLEY KISSES - HOMEMADE DOG COOKIES

Steps:

• Preheat oven to 375°F.
• Whisk together the flour, wheat germ, and parsley.
• Add in the water and applesauce and mix well; add the egg and mix well.
• Knead some of the dough in your hands, then flatten on a work surface until about 1/4-inch thick; use a small biscuit cutter or other cookie cutter to cut neat shapes.
• Repeat with remaining dough.
• Place cookies on a cookie sheet and bake for about 15 minutes (bottoms will be just starting to brown), then shut oven off and let rest in oven for 2 hours.
• Will last 3 weeks refrigerated or 4 months frozen.