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2 1/2 c WHOLE WHEAT FLOUR 1 ts BROWN SUGAR
1/2 c POWDERED MILK 6 tb BUTTER **
1/2 ts SALT 1 ea EGG, BEATEN
1/2 ts GARLIC POWDER 1/2 c ICE WATER
12 servings
** Butter, Margarine, Shortening Or Meat Juices May Be Used.
Combine The Flour, Milk, Salt, Garlic Powder And Sugar. Cut In Butter
Until Mixture Resembles Cornmeal. Mix In Egg Then Add Enough Ice Water To
Make A Ball. Pat Dough To 1/2 Inch Thick On A Lightly Oiled Cookie Sheet.
Cut Out Shapes With A Cookie Cutter Or Biscuit Cutter And Bake On Cookie
Sheet For 25 Minutes At 3500f. Remove From Oven And Cool On A Wire Rack.
To Vary The Flavor And Texture, At The Time The Egg Is Added, Add Any Of
The Following: 1 Cup Pureed Cooked Green Vegetables Or Carrots; 6
Tablespoons Whole Wheat Or Rye Kernals; 3 Tablespoons Liver Powder. (last
Two Items Available In Health Food Stores)
1/2 c POWDERED MILK 6 tb BUTTER **
1/2 ts SALT 1 ea EGG, BEATEN
1/2 ts GARLIC POWDER 1/2 c ICE WATER
12 servings
** Butter, Margarine, Shortening Or Meat Juices May Be Used.
Combine The Flour, Milk, Salt, Garlic Powder And Sugar. Cut In Butter
Until Mixture Resembles Cornmeal. Mix In Egg Then Add Enough Ice Water To
Make A Ball. Pat Dough To 1/2 Inch Thick On A Lightly Oiled Cookie Sheet.
Cut Out Shapes With A Cookie Cutter Or Biscuit Cutter And Bake On Cookie
Sheet For 25 Minutes At 3500f. Remove From Oven And Cool On A Wire Rack.
To Vary The Flavor And Texture, At The Time The Egg Is Added, Add Any Of
The Following: 1 Cup Pureed Cooked Green Vegetables Or Carrots; 6
Tablespoons Whole Wheat Or Rye Kernals; 3 Tablespoons Liver Powder. (last
Two Items Available In Health Food Stores)