• Ingredients:

    • 1 cup whole wheat flour
    • 1/2 cup cornmeal
    • 1/2 cup soy flour
    • 1/2 cup wheat germ
    • 1/2 cup dried catnip
    • 3/4 cups cooked Free-Range Chicken
    • 1/2 cup corn oil
    • 1 egg, lightly whisked

    Preheat oven to 350° F. In a large bowl, combine dry ingredients and mix. Then add remaining ingredients and stir to form a stiff dough. If the dough seems to sticky, add a little more whole wheat flour. Make dough into a ball shape and place on wax paper. Roll out to 1/4 to 1/2 inch thickness. Cut into shapes with animal shaped cookie cutters, if desired. Reroll and cut more cookies until scraps are used. Bake on an ungreased cookie sheet for about 25 minutes. Store in a plastic bag, that you keep tightly wrapped, in the refrigerator.

    Yields 24 cookies.

    Recipe courtesy of CDKitchen.com.