Julie Van Rosendaal - In the Dog Kitchen: Great Snack Recipes for Your Dog

Sardine Squirrels

MAKES ABOUT 1 DOZEN TREATS

Doesnt the name alone make you want to bake a batch? This simple dough made with pured sardines can be cut into any shapes you likebut if you can find a squirrel cookie cutter, all the better. Chickpea flour can be found at most health food stores. Or, if you prefer, substitute with more whole-wheat, oat, or barley flour.

1 (3 oz) can sardines (packed in oil or water), undrained

cup chickpea flour

cup whole-wheat, oat, or barley flour

1 large egg

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse the sardines (with the liquid from the can), chickpea flour, whole-wheat flour, and egg until the dough comes together and forms a ball. (If the mixture is too wet and sticky, add more flour until the dough comes together.)

On a lightly floured surface, roll out the dough to about -inch thick. Cut into whatever shapes you like. Place the cookies on the prepared baking sheet and bake for 20 to 30 minutes, until pale golden and firm. If you like, turn off the oven and leave the cookies inside to harden as they cool. Store in a tightly sealed container in the fridge, or freeze.

Ginger Hearts

MAKES ABOUT 3 DOZEN COOKIES, OR 1 DOZEN SANDWICHES

You can use either fresh or powdered ginger in these cookiesor both for extra-gingery treats. If you use powdered, add it along with the dry ingredients; if you use fresh, add it to the liquid mixture. If you dont have a heart-shaped cookie cutter, use the rim of a small glass, or cut the dough into easy shapes (like squares) with a sharp knife.

1 cup whole-wheat flour

1 cup old-fashioned or quick-cooking oats

1 cup oat bran

1 tsp powdered ginger (optional)

tsp cinnamon

cup plain yogurt

cup milk or water

1 large egg

1 Tbsp grated fresh ginger (optional)

1 to 2 Tbsp honey or molasses

Cream cheese or peanut butter, for spreading (optional)

Preheat the oven to 350F. Line 3 baking sheets with parchment paper.

In a large bowl, combine the flour, oats, oat bran, powdered ginger (if using), and cinnamon. In a small bowl, stir together the yogurt, milk, egg, fresh ginger (if using), and honey. Add the wet ingredients to the flour mixture and stir until well blended.

On a floured surface, knead the dough a few times, and then roll it out to about -inch thick. Cut into hearts (or other shapes) with a cookie cutter or knife.

Transfer the cookies to the prepared baking sheets. If you like, poke a line of decorative holes along the edge of each cookie, about inch from the edge, with the tines of a fork or the end of a bamboo skewer.

Bake for 15 minutes, or until golden and firm. If you like, turn off the oven and leave the cookies inside to harden as they cool.

Once they have cooled completely, you can, if desired, spread the undersides of half the cookies with cream cheese and sandwich each of them with another cookie. Store in a tightly sealed container at room temperature if theyre plain, or in the fridge if theyre sandwiched with cream cheese.

Applesauce Oat Strips

MAKES ABOUT 3 DOZEN COOKIES

These rolled cookies are like apple pie in bar formtheyll make your house smell wonderful as they bake. If you have juicy overripe pears around, grate one on a box grater and use it in place of the applesauce.

2 cups whole-wheat or barley flour

1 cup old-fashioned or quick-cooking oats

1 tsp cinnamon

cup applesauce

cup water

1 large egg

1 Tbsp molasses or honey

Preheat the oven to 350F. Line 3 baking sheets with parchment paper.

In a large bowl, combine the flour, oats, and cinnamon. In a small bowl, stir together the applesauce, water, egg, and molasses. Add the applesauce mixture to the flour mixture and stir until well blended.

On a lightly floured surface, roll out the dough to about -inch thick and cut into 1- x 3-inch strips (or other shapes) with a pastry cutter or knife.

Transfer the cookies to the prepared baking sheets and bake for about 20 minutes, until golden and firm. Let them cool on the sheets, or turn off the oven and leave the cookies inside to harden as they cool. Store in a tightly sealed container.

Charlie

Milk-Bones with Wheat Germ & Honey

MAKES ABOUT 3 DOZEN COOKIES

Heres a classic cookie that keeps well and dogs adore. A batch of homemade Milk-Bones wrapped in cellophane and tied with ribbon makes a great (and inexpensive!) gift for your favorite pooch. If you have a doughnut cutter, try cutting the treats into rings, then loop a ribbon through a whole stack.

2 cups whole-wheat flour

cup wheat germ

cup skim milk powder

cup chicken stock or water

cup canola oil

1 large egg

1 Tbsp honey or molasses

Preheat the oven to 350F. Line 3 baking sheets with parchment paper.

In a large bowl, combine the flour, wheat germ, and skim milk powder. In a small bowl, stir together the chicken stock, oil, egg, and honey. Add the wet ingredients to the dry ingredients and stir until well blended.

On a lightly floured surface, gently knead the dough a few times, and then roll it out to about -inch thick. Cut into shapes with a cookie cutter or knife and transfer the cookies to the prepared baking sheets. Prick each cookie a few times with a fork.

Bake for about 20 minutes, until pale golden and firm. Turn off the oven and leave the cookies inside for a few hours to harden as they cool. Store in a tightly sealed container.

Molasses Flax Sticks

MAKES ABOUT 2 DOZEN COOKIES

Harder biscuits keep better than those that have more moisture; let these cool and harden in the oven if you want your stash to last a long time.

2 cups whole-wheat flour

cup ground flaxseed

tsp cinnamon

cup canola oil

cup dark molasses

cup water

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

In a large bowl, combine the flour, flaxseed, and cinnamon. In a small bowl, stir together the oil, molasses, and water. Add to the flour mixture and stir until you have a soft dough.

On a lightly floured surface, roll out the dough to about -inch thick. Cut into 1- x 3-inch strips (or other shapes) with a knife.

Transfer the cookies to the prepared baking sheets and bake for about 20 minutes, until firm. Let them cool on the sheets, or turn off the oven and leave the cookies inside for several hours to harden as they cool. Store in a tightly sealed container.