Lucky as a Dog

Last time around, I talked about how the youngster and I put together a special birthday treat for my husband. Of course, our dog, Cosmo, got cookie cutters for Christmas, so he was up for treats next. What? Don't your dogs get Christmas presents? And of course ours gets foodie Christmas presents! Cosmo's initial response to cookie cutters wasn't entirely enthusiastic, but there was potential there that he hadn't quite realized yet.

So when a particularly chilly winter day presented itself to us, the youngster and I took it upon ourselves to show the dog how much he actually really appreciated the fun cookie cutters. It was time to make dog biscuits. Now, I'm pretty sure he would have enjoyed them in any shape we'd mustered, but you have to admit that puppy paws, dog bones, and little corgis are pretty adorable. The dog cookie cutter didn't have corgi ears, but we managed some pretty spiffy custom tweaks that resulted in proper corgi cookies:

The dough for these cookies comes together quickly and easily and, if you happen to have a large silicone mat on hand, you might not even need any flour on your rolling surface. That's what I usd and no extra flour was required! So now it's just a matter of keeping the pup from having too many treats in a day. I will admit that it's a little weird to be handing off puppy paw and corgi cookies to the dog, but I guess it's just a bit of a comment on our society today. It is, after all, a dog eat dog world! ;-)

Pumpkin Peanut Butter Dog Biscuits

  • 2 1/2 cups whole wheat flour
  • 2 large eggs
  • 2/3 cup pumpkin purée
  • 3 T. peanut butter

Preheat the oven to 350°F.

Place all of the ingredients in the mixing bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about a minute or until the dough looks like a bunch of little dough balls. If you pinch a piece and it crumbles, add a little water. If it’s really sticky, it’s too wet and you’ll need to add a little flour.

Gather the dough together and form into a ball. Place on a lightly floured work surface and roll it out to about 1/4-inch thickness. You can either use a cookie cutter to cut out cute shapes or use a knife to cut squares or strips. Gather the scraps together and roll them out again and again until you’ve used up the dough.

Place the cookies on a baking sheet. They can be crowded pretty close together since they don’t expand much. Bake 15-20 minutes for softer treats or 30 minutes for hard treats. Cool completely before storing in a resealable bag or container.

  • Yields: 80-100 biscuits, depending on the size of your shapes
  • Preparation Time: 1 hour