One of my favourite weekday dinners is the clean-out-the-fridge salad.…
Hooray! Cookie season is back! Amidst all the bat shaped
sugar cookies and the spicey gingersnaps, sometimes I feel a little
sorry for my faithful companion mooching just below the table, who never
gets to join in on the Fall cookie shmogisborg.
This is a lovely little cookie recipe for anyone with a furry best friend that they can’t
help but pamper. My pup loves pumpkin, and I hope yours does too!
½ Cup canned pure pumpkin (not pie filling )
¼ Cup peanut butter
¼ Tsp salt
1 Tsp cinnamon
2 ½ Cups whole wheat flour
Preheat oven to 350 F
In a medium bowl, combine eggs, pumpkin, peanut butter, salt, and cinnamon.
Stir until well combined.
Add flour and knead until the dough forms a ball.
Wrap tightly in plastic wrap and let the dough rest in the fridge for 30 minutes. (this will make it much easier to roll)
Roll to ½ inch thickness and cut with a cookie cutter.
Bake until hard, about 30 minutes.