Recipe

Dogbone Cookies

  • Yield: About 110 (3 1/2-inch) bone shaped cookies or about 50 (5-inch long) bone shaped cookies or 80 round cookies

Ingredients

  • 1 envelope (1/4 ounce) active dry yeast
  • One-fourth cup warm (about 110 degrees) water
  • Pinch sugar
  • Three and one-half cups all-purpose flour
  • 2 cups whole-wheat flour
  • 2 cups cracked wheat or 1 cup cornmeal
  • 1 cup rye flour
  • One-half cup nonfat dry milk (lightly spooned into the cup)
  • 4 teaspoons kelp powder (found at natural food shops)
  • 1 large egg
  • 2 tablespoons milk
  • 4 cups beef or chicken broth

Directions

  • Preheat the oven to 300 degrees. Sprinkle the dry yeast over the warm water. Add a pinch of sugar and allow the yeast to sit in a draft-free area for ten to 20 minutes. The mixture should bubble. If not, the yeast is old and you'll have to do it again with fresh yeast. Stir well to dissolve the yeast.

  • In a large bowl, place all the dry ingredients and stir to blend. Add the yeast mixture and three cups of the broth. Using your hands, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured surface. Keep the second batch of dough covered with a moist towel while working with the first batch.

  • Roll out the dough into an 18-inch by 13-inch by one-fourth-inch rectangle. Cut into desired shapes, using a 3- to 3 1/2-inch or 4-inch bone cookie cutter or 2 1/2-inch round cookie cutter. Reroll the scraps. Repeat the procedure with the remaining dough.

  • To make the bones have a shine, lightly beat together the egg and milk, and brush the tops of the cookies to make a glaze.

  • Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets. Use a small metal spatula to transfer the cookies to wire racks to cool completely. Store in airtight containers at room temperature. They will keep for up to 3 months.

  • When I mentioned my doggie treats to Charlotte Armstrong, a member of Emeril's culinary department, she shared this vignette about her dog bones.

  • "Not long after I'd become the proud new owner of my Catahoula puppy, Padoux, I got lucky at a town fair and won a prize on the Cake Wheel. It was near the end of the day, so not much was left to choose from. All of the people food looked pretty unappetizing, but I found one very discreetly packaged bundle labeled "Dog Bones," and toted them home to Padoux.

  • Padoux told me repeatedly and emphatically that these were indeed much, much better than the store-bought treats he'd been accustomed to receiving, so I was pleased to discover that the recipe had been included at the bottom of the package. I also noted that these treats had no chemicals or preservatives, and contained things like wheat germ and brewer's yeast, which are both known to be beneficial to a dog's health.

  • It's now almost two years later, and between my fiancĂ© and I, we are the caregivers for three big lovable canines. I now make these in double batches, and I will swear to you that our dogs smile wholeheartedly when I dip into the cookie jar for one of their favorite treats. Which, by the way, keep wonderfully at room temperature for much longer than your dog will ever consider letting you keep them."