3 cubes beef bouillon
1-1/2 c. boiling water
2 c. whole wheat flour
1 c. cornmeal
2/3 c. brewers' yeast
2 Tblsp. garlic powder
2 egg yolks
Preheat oven to 375*
Dissolve beef bouillon cubes in boiling water, and set aside.
Grease cookie sheets.
In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough.
On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
Bake for 20 minutes, then turn off oven. Leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container.
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