Recipe Details
Ingredients
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cooking spray
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3cubesbeef bouillon
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1 ½cupsboiling water
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2cupswhole wheat flour
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1cupcornmeal
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⅔cupbrewer’s yeast
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2tablespoonsgarlic powder
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2egg yolks
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
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Dissolve beef bouillon cubes in boiling water and set aside.
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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.
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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.