My Oh My Pumpkin Pie Pixies

 Karen’s K9 Kitchen

My Oh My Pumpkin Pie Pixies

Whisk the following together  in a bowl:

1 – 15 Ounce Can Pumpkin (without spices)

1 – Egg

¼ Cup Chicken Broth

1 Tablespoon Honey

1 Tablespoon Olive Oil (or vegetable oil)

1/32 teaspoon or pinch of Cinnamon (optional)

1/32 teaspoon or pinch of Ginger (optional)

1/32 teaspoon or pinch of Cloves (optional)

ADD THE FOLLOWING TO THE ABOVE:

Add 3 Cups Rye Flour, ½ cup at a time, mixing well with a wooden spoon after each addition.

Dough will be very stiff and hard to work.

Let it set for about 5 minutes.

Sprinkle, in a large circle, about ¼ Cup of Rye Flour on to the counter top and place dough on top of it.

Dip hands in flour, then pat dough down. Also rub some flour on your rolling pin.

Knead about 1 ½ additional cups of Rye Flour, a little at a time into the dough, turning over and adding more Rye Flour as needed to the surface to keep from sticking.

Roll dough out into a rectangle about 1/8th inch thick.  Don’t worry about the cracked or uneven edges.  They will just become unshaped cookies.

Cut strips about 1/2” wide with a butter knife, then, cut across to make them about the size of a dime.  No ruler needed!  Just cut and go!

Bake at 325* for 20 minutes.

You’ll get over 500 little cookies cutting them in this fashion or 2 pounds of cookies for about $3!  You can also cut these out with a cookie cutter for gifts!

If you have a grain sensitive dog, you can use a non-grain flour such as Amaranth or Arrowroot Flour, but you would have to adjust the amount of flour in the recipe.

Bone Appétit My Furry Friends!

 

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