Ingredients
- cooking spray
- cubesbeef bouillon
- 1/2 cup sboiling water
- cup swhole wheat flour
- cup cornmeal
- 2/3 cup brewer's yeast
- tablespoon sgarlic powder
- 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.