Ingredients
36
36 servings
- •cooking spray
- •3 cubes beef bouillon
- •1.5 cups boiling water
- •2 cups whole wheat flour
- •1 cup cornmeal
- •0.66666698455811 cup brewers' yeast
- •2 tablespoons garlic powder
- •2 egg yolks
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Dissolve beef bouillon cubes in boiling water and set aside.
- In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture 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 in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
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