Ingredients:
- 2 c All-purpose white flour
- 1 c Whole wheat flour
- 1 c Cornmeal
- 3/4 c Regular wheat germ
- 1/2 c Nonfat dry milk powder
- 2 ts Iodized salt
- 1 pk Active dry yeast
- 1/4 c Warm water
- 1 can (10 3/4 oz.) beef broth
- 1 Egg, slightly beaten
- 1 tablespoon Milk
Directions:
Combine the flours, cornmeal, wheat germ, dry milk powder, and salt in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry ingredients. Mix well with hands, for the dough will be very stiff. Divide dough into halves and roll each half out on a floured board to a thickness of 1/4 inch. Cut into shapes with a cookie cutter.
Place fairly close together on an un-greased baking sheet. Combine beaten egg and milk; brush over surface of each cookie. Bake in a 300degree oven for 45 minutes. Turn off oven heat but leave baking sheet with cookies in the oven to harden overnight. If you lack room in the oven for all of them, then just place them in a dry spot until they are quite hard. Yield: Makes 74 two inch cookies with a total weight of 1 lb. 11 oz.
