DIY Network

Canine Christmas Cookies

By Jenny Kitchens, www.moddogstudio.com

Materials:

measuring cups
measuring spoons
large bowl
small bowl
rolling pin
baking sheet
cooling rack
double boiler
Christmas cookie cutter

Ingredients:

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup organic peanut butter
1 cup whole milk
2 cups carob chips (Carob is safe for dogs, chocolate is not. Do not ever feed chocolate to dogs.)
2 tbsp. vegetable oil

Figure A

Steps:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine flour and baking powder in a large bowl (figure A).

Figure B

3. Mix peanut butter and milk in a small bowl; then add to dry ingredients and mix well.

4. Place dough on a lightly floured surface and knead to thoroughly mix ingredients (figure B).

Figure C

5. Roll dough to 1/4-inch thickness and cut out shapes with a cookie cutter (figure C). We used a dove shape, you could make your cookies any shape you'd like.

Figure D

6. Place evenly spaced cut cookies on a baking sheet (figure D). Bake for 10-15 minutes on a lightly greased baking sheet until lightly browned. Baking time will vary depending on your oven, be sure to monitor the cookies so they don't burn.

Figure E

7. Thoroughly cool the cookies on a rack (figure E).

Figure F

8. Melt the carob chips in a double boiler over low heat (figure F). Tip: If you do not have a double boiler, fill a saucepan halfway with water and place a heat-safe bowl on top. Slowly stir the carob chips as they melt to prevent scorching.

9. Add 1 tablespoon of vegetable oil to the melted carob chips and mix well. Note: Do not substitute chocolate chips. Chocolate is toxic to dogs, carob is safe.

Figure G

10. Dip cookies halfway into melted carob or spoon the carob icing over half of each cookie (figure G).

Figure H

11. Sprinkle nonpareils over the carob-dipped half of each cookie (figure H).