Advertisement

Sherry Yard's Dog Biscuits

Time 50 minutes
Yields Makes about 3 dozen 3-inch cookies
Sherry Yard’s Dog Biscuits
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 375 degrees. In a large bowl, whisk together two eggs, the oil and honey. Whisk in the chicken broth.

2

In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, all-purpose flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken broth mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.

3

Divide the dough in half. Roll out each ball of dough approximately 1/2-inch thick. Cut into desired shapes using small (3- to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil.

4

Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional but gives the cookies a darker brown color). Bake until firm and a rich golden brown, about 30 minutes, rotating halfway for even baking. Baking time will vary depending on the size of the cookies.

Adapted from a recipe by Sherry Yard. Dog bone cutters can be found at select cooking and baking supply stores, as well as online.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.