Author Notes: .. so titled because my mother’s dog is now obessed with these cookies. Nearly everyone I know – all of my friends and most of my family – owns at least one dog. And they’re not just “dog owners” – they’re definitely “pet parents.” So when I cook for the holidays, I can’t forget to include goodies for the fur babies. These are definitely a special-occasion treat (unless you like to buy your dog steak regularly – no judgment here!), but they’re fun and easy to make, and trust me – as if your dog didn’t already want to be BFFs, these will seal the deal. (Note: you’ll need a food processor to make these. If you don’t have one, substitute about 4 ounces meat baby food for the steak – just check the ingredients to be sure there’s no onion or garlic.) —campagnes
Makes: 3-6 dozen (depending on size)
ounces cooked steak, cut in small pieces (I used leftover flat-iron steak)
cup natural peanut butter
cups barley flour
cup beef broth (approximately)
- Preheat oven to 250 degrees.
- Place steak in food processor. Pulse a few times, then process until steak begins to pull away from the sides of the bowl as a paste, about 3-5 minutes. Add peanut butter and egg white. Process until smooth
- Add flour all at once, Pulse a few times, then process until mixture resembles coarse crumbs. Add beef broth, a tablespoon at a time, until a smooth, slightly soft dough forms.
- Roll half of dough between two pieces of wax or parchment paper. Cut to desired shapes and sizes. Place on a baking sheet.
- (If desired, combine egg yolk with a small amount of gel color and 2 tsp. water to make paint; paint color on cookies before baking on a parchment-lined baking sheet.)
- Bake cookies for about 2 hours, or until dry and fully crisp. Store in an airtight container. As long as they’ve been completely dried in the oven, they’ll keep well for at least a month, probably longer.