PERFECT PUMPKIN COOKIES
It turns out PUMPKIN, a faithful addition to pies, soups, and cakes, works a certain enzyme magic on stomach irritation in dogs.
Another interesting fact, PARSLEY is great for your dog’s breath.
PERFECT PUMPKIN COOKIES
2½ – 3 cups white rice flour (you can use plain (all-purpose) or rye flour if you like)
2 eggs
½ cup mashed pumpkin
2 tbsp. dry milk powder or milk powder of your choice (soy, coconut, dari-free)
1 tbsp. dried parsley or dried mint – optional
1 tbsp. honey – optional
Preheat oven to 180° C (350° F) and line a cookie sheet with parchment paper.
In a large bowl, whisk together eggs and pumpkin to smooth consistency.
Stir in dry milk, and any or all of optional ingredients.
Add flour gradually, combining with spatula or hands, to form a stiff, dry dough.
Turn out onto lightly floured surface and knead lightly until mixture comes together smoothly.
Roll dough to ½ inch thickness (it will probably split around the edges of the dough – don’t worry too much, all the dough gets used).
Cut using the cookie cutter of your choice.
Gather left over dough (edges and scraps) and knead together lightly. Roll dough again and continue to cut out shapes, repeat this process until all the dough is used.
Place shapes on the paper lined cookie sheet.
If desired, use tines of fork to decorate, lightly pressing down to only halfway through dough.
Bake 20 minutes. Remove from oven and carefully turn biscuits over, then return to oven and bake an additional 20 minutes.
Allow to cool completely on wire rack.
When cool, store in zip lock bag or air-tight container.
Keep in refrigerator for longer shelf life, or store in your freezer for up to 4 months.
Feed these Pumpkin Cookies as a treat.
Treats should not make up more than 10% of your pets diet.
As with any treat, always provide fresh water after feeding.
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