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Pamper your pet with these delightful doggie treats from the kitchens of
 ele

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Ingredients:
• 3 cups whole wheat flour
• ½ cup unbleached white flour
• ½ cup cornmeal
• ½ cup rolled oats
• ½ to ¾ cup water, as needed
• ½ cup corn oil
• 2 eggs
• 3 tablespoons chicken broth
• 1 egg for washing

Directions:

1. OK, you’re going to need to preheat your oven to 400 degrees Fahrenheit (that’s 204 in Celsius or 778 in Kelvin for you mad-scientists out there). I find the cookies bake best if you use parchment paper on your cookie trays.
2. Mix the whole wheat flour with the white flour, and mix in the cornmeal and oats for texture. In a measuring container, add your chicken broth and oil. I prefer to use the ACTUAL broth from boiling a chicken, if you can catch one. Wisk this together, then add 2 eggs and wisk again. Add water until you reach a full 2 cups of liquid and mix again. Add this mixture to the Dry ingredients. Mix together thoroughly.
3. On a flat surface, roll out the dough. The cookies will puff up a little when you cook them. Cut out paw shapes, main pad, and toe pads ¼ inch thick. Paint the paws with egg with a paintbrush, and then stick the pads onto the wet egg. Be sure to poke a few holes in between the pads before baking, or the paw will puff up round in the middle.
4. Bake the cookies for around 25 minutes. I usually let my cookies sit out in the air for a day to cool and dry. We have low humidity here, so this may not work in some places. I suppose you could use a dehydrator if you need to. I find the dryer they are the longer they last. The cookies will usually last a month if dried fully. Refrigeration and freezing also help extend that. Enjoy.

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Allergy warning – recipe contains eggs