These bones keep well but will mold if the humidity is high so keep refrigerated during hot weather.
2 1/4 cups whole wheat flour
1/2 cup nonfat dry milk
1 egg
1/4 cup vegetable oil
1 beef bouillon cube dissolved in 1/2 cup hot water
1 tablespoon brown sugar
1/2 cup peanut butter
Preheat the oven to 300°.
Mix all ingredients in a bowl until well blended. Knead dough for about 2 minutes.
Roll the dough out on a floured surface until about 1/4 inch thick. Cut out using a cookie cutter.
Bake for 30 minutes on an ungreased cookie sheet.
Bones should be dry to the touch and brown.
For beef bones: omit peanut butter and increase oil to 1/2 cup.
