Dog Biscuits for Your Favorite Pooch

Don’t forget your favorite pup this year.

I have made these doggie treats for the past three years.   We have a couple of “nephew” dogs, Pete  (an English Lab) on The Hubs’ side and Gus (a Chesapeake Bay Retriever) on my side.    The Hubs also has an adopted dog at his work place.  The all clamor for these treats.

(Be forewarned, these smell quite nice while baking.  Don’t be tempted.  Apparently the discerning canine loves these.  The human owners, not so much.)


Dog Biscuits

From Spago Executive Pastry Chef Sherry Yard

This recipe makes quite a few treats depending on the size of your cookie cutters.


  • 4 eggs, divided
  • 1 oz. canola oil
  • 1 T. honey
  • 8 oz. chicken stock
  • 10 oz. whole wheat flour
  • 5 oz. flour
  • 3 oz. cornmeal
  • 1 c. peanut butter


  1. Preheat the oven to 325 degrees. In a large bowl, whisk together two of the eggs, the oil and honey. Whisk in the chicken stock.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, AP flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken stock 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 ½ 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 golden brown, about 15 minutes, depending on the size of the cookies.

Be creative with your cookie cutters, too.   I’ve got the obligatory bone-shaped ones, but you’ll notice I used Labrador-shaped cutters and snow flakes here.  I have some “chomped-on” gingerbread men cutters that I want to whip up before Christmas for treats.

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