Diana's Italian Pizzelles recipe #holidaybaking #GardenCuizine

Diana's Italian Pizzelles

It's hard to believe it is still Thanksgiving weekend, but today does kick off Advent and all across America families are putting up their Christmas trees, holiday decor and baking Christmas cookies! I prefer to bake Italian holiday cookies because Mom loves them, they are delicious and they tend to be more wholesome than the average cookie. 

In general, Italian cookies call for high quality, natural ingredients such as butter, figs, nuts and seeds with just enough added sugar so they are not sickeningly sweet. Anise seeds work well in pizzelles.

Pizzelles, an Italian wafer cookie, appear during Christmas time (or Easter, or at Italian weddings!) and are one of Italy's oldest cookies. Pizzelles were originally made for the Feast Day of San Domenico in Abruzzo, which is not celebrated in December, but is celebrated May 1st.

To make pizzelles, you will need a good pizzelle iron to make the snowflake design. There are many types of pizzelle irons on the market; I'm partial to a nonstick iron. Some pizzelle irons can make 4 at-a-time; ours only has space to make two at-a-time. I purchased ours on a trip to Philadelphia's Italian Market and bought it at Fante's.

Recipe Yields: 50 pizzelles
 
Ingredients
2 tablespoons (Tbl sp) (28g) unsalted butter
2 Tbl sp (26g) vegetable shortening (trans fat free)
1/4 cup plus 2 Tbl sp Canola oil
1 tsp (2g) anise seeds

2 1/2 cups unbleached all-purpose flour
1 Tbl sp (15g) baking powder
1/8 tsp (dash) salt

6 eggs
1 1/2 cups (300g) sugar
2 tsp vanilla extract
3/4 tsp anise oil (oil vs. extract - look for at your Italian Market)

Putting it all together
use the same method that I posted for my Cioccolato Pizzelles 

Buon Natale!

Related Links
Fante's Pizzelle Recipes
Photo and blog post Copyright (C)Wind. All rights reserved.

'tis the season! Get your holiday cookie recipes ready #gingerbread #cookies

Gingerbread Cookies

Last night's Calendar Party at Trinity Church launched us into the holiday spirit. My friend Audrey hosted the December table. Her theme this year was Christmas Tea with gingerbread. She served a variety of herbal teas, tea sandwiches, and scones with all the fixings. She made a gingerbread house for the centerpiece and I made and decorated large and small gingerbread cookies that she gave out at the end of the party along with a party favor of molasses. 

We all loved Audrey's gingerbread house. You would never know that she was pressed for time and cheated using graham crackers instead of gingerbread for the house. Sssshhh...no one even noticed. Her mom, Helen, helped too; they both are very creative. Helen made the door wreath and garden window boxes on the side of the house. Decorating details included red licorice Twizzler windows and Necco wafer candy roof shingles. Audrey made the chimney out of gum 'bricks', which was cleaver and must have taken patience to assemble.

The gingerbread cookies were fun to make and decorate. I used raisins for the eyes and royal icing to decorate and put the first name initial of each guest on their cookie. Watch for my Gingerbread Cookie recipe post coming soon...
Blog post and photos Copyright (C)Wind. All rights reserved.

How-to-Make Cioccolato Pizzelles #GardenCuizine #recipe

Diana's Cioccolato Pizzelles

Cocoa Pizzelles with garden anise seeds were among our favorite Christmas treats this holiday season. Our private Italian sweets connoisseur (Mama, who else!) rated them two thumbs up! Adding unsweetened cocoa provides chocolatey flavor, plus healthy antioxidants.

Recipe Yields: 50
Ingredients
2 tablespoons (Tbl sp) (28g) unsalted butter
2 Tbl sp (26g) vegetable shortening (trans fat free)
1/4 cup plus 2 Tbl sp Canola oil
1 tsp (2g) anise seeds

2 cups (250g) unbleached all-purpose flour
1/2 cup Hershey's unsweetened cocoa
1 Tbl sp (15g) baking powder
1/8 tsp (dash) salt

6 eggs
1 1/2 cups (300g) sugar
2 tsp vanilla extract 
3/4 tsp anise oil (oil vs. extract - look for at your Italian Market)

Putting it all together

• Locate your pizzelle iron and plug it in to get it preheated and ready.
• Melt the butter and shortening with the oil; add the seeds so their anise flavor infuses into the oil. Remove from heat as soon as melted - set aside to cool.
• In a small bowl, sift and whisk together the flour, cocoa, baking powder and salt to combine.
• In a mixing bowl, beat the eggs well. Beat in the sugar. Slowly pour in the melted oil blend.
• Mix in the dry ingredients until the batter is shiny and thick.
• Cover the batter bowl with a damp towel until ready to use.

• Spray your pizzelle iron with nonstick spray before making your first pizzelle.
• Using a tablespoon, measure 1 tablespoon dollops of batter in the center of each pizzelle; close the iron and let cook for about one minute. You will have to experiment with how long it takes your pizzelle iron to perfectly bake your pizzelles. It is a little more difficult to tell when chocolate pizzelles are done because of their color. Once you get a rhythm going though, they bake-off pretty fast. Have fun!
• Remove the hot pizzelles using a fork as needed to carefully pull them off the iron.
• Allow the pizzelles to completely cool on wire baking racks before stacking them! Otherwise, they will get soft and not be crisp. If you accidentally stack them while still warm and they do get soft, you can rescue them by single layering the pizzelles on a baking sheet and bake in a 350 deg F. oven until reheated. Remove from oven and be sure to let them completely cool before stacking.
• Once your pizzelles are all made and completely cooled - store in airtight containers - share and enjoy!

Buon Natale!

GardenCuizine Nutrient Analysis Cocoa Pizzelles: calculated from USDA nutrient values 1/50 of recipe (20g): one pizzelle: ~72 calories; total fat: 3g; monounsaturated fat: 1.2g; polyunsaturated fat 0.5g; saturated fat: 0.7g; sodium 39 mg; total carbohydrate: 10g; Iron: 0.7mg (4%DV); Protein: 1.4g (3%DV); Folate: 12 mcg (~3%DV); Selenium: 3.6mcg (5%DV)

Percent Daily Values (%DV) are based on a caloric intake of 2,000 calories for adults and children age 4 or older
Recipe, photos and blog post Copyright (C)2012 Wind. All rights reserved.

Antioxidant-rich Shamrock Ginger-Mesquite Cookies #Recipe #GardenCuizine

St. Patty's 

~ Low Sodium, Antioxidant-rich ~

Ginger-Mesquite Cut-out
Cookies Recipe

Another GardenCuizine^TM cookie jar favorite! Antioxidant-rich gingerbread cookies inspired the recipe for these tasty year-round treats made with nutrient-dense Mesquite flour. The difference from traditional gingerbread cookie dough is that they are lower in sodium, and higher in dietary fiber from the mesquite flour, which is ground from dried mesquite beans.

Read previous blog post for more information about Mesquite

Contrary to popular belief, the flavor of mesquite is not smokey. Mesquite flour is sometimes compared to carob flour. You really have to try mesquite flour and taste it for yourself. I was pleasantly surprised with the flavor and appealing ginger color it adds to baked goods. My taste testers like it too. 

This recipe yields a large batch, but you don't have to bake off all of the dough at once. Like most cookie doughs, when well wrapped, the dough stores well in the fridge or freezer. 

The dough makes great gingerbread men at Christmas too!

• Ginger, cinnamon, cloves and nutmeg mingle well with the unique natural flavor of mesquite, making these Ginger-Mesquite Cookies a new cookie favorite
• Any shape cut-out can be used
• Organic, fiber-rich, mesquite flour can be found from online sources, such as Casa deFruta

Yields: approximately 12 dozen 3-inch cookies
Ingredients
5 cups unbleached all purpose flour
1 cup organic mesquite flour
1 teaspoon baking powder
1/2 teaspoon baking soda 
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

2 sticks unsalted butter  
1 cup packed brown sugar 
1/4 teaspoon salt
1 cup molasses 
2 eggs (cracked into a small cup and set aside)

Putting it all together
Preheat oven to 350°F (175°C)

• Foil line a few cookie sheets and set aside
• Sift the dry ingredients, except for the salt, into a large bowl.
• In a mixing bowl, cream the butter, sugar and salt. 
• Add molasses and beat until well combined.
• Add eggs, scraping the bottom of the bowl if necessary.
• Add dry ingredients. Mix (with paddle) on low until just combined.
• Divide the dough into about 6 portions. Press the dough into 1-inch disc shapes.
• Wrap dough in clear wrap. Label and date. Store in airtight freezer-safe baggies.
• Keep refrigerated or frozen until ready to use.

• Bring to room temperature when ready to roll out. Using about half of a disc of dough at a time, place the dough between 2 sheets of plastic clear wrap. Slowly work and roll the dough out to about 1/8-inch thick. Cut out using desired cookie cutter shapes.   
• Bake 350°F 7-10 minutes 

Remember cookies are a treat. Enjoy in moderation!

Happy St. Patrick's Day!

Related Links  
Spices, Herbs and Antioxidants
Cooking with Mesquite Flour
Diana's Mesquite Apple Cake
Blog post, photo and recipe Copyright 2012 Wind. All rights reserved.

St. Patty's Ginger-Mesquite Cookies #GardenCuizine @casadefruta

St. Patty's 

Ginger-Mesquite Cookies

Another GardenCuizine^TM favorite cookie to add to your cookie jar recipe collection: Ginger-Mesquite cookies. They taste similar to gingerbread cookies with hints of ginger, cinnamon, nutmeg and cloves, only they are made with nutritious mesquite flour in addition to regular unbleached flour. Mesquite flour is flour ground from mesquite beans harvested from ripe pods grown on Mesquite trees. 

Mesquite Pods

Mesquite trees grow in southwestern US and in the Colorado, Sonoran, Mojave and Chihuahuan deserts. The drought-tolerant trees have an incredible tap root, which allows them to survive in dry areas. Mesquite trees also thrive in areas near streams and creeks and places having a supply of ground water. The ripe pods contain the beans that are dried, roasted and ground to make a fine powder called mesquite flour.

Mesquite Flour comes from a Bean

As you may have suspected, mesquite flour contains nutrients common to legumes. Mesquite provides a source of dietary fiber (about 21%) and protein (about 19%, high in lysine) plus other important nutrients, including calcium, iron and vitamin C.  

The nutrient-dense, gluten-free, flour contains anti-depressant and anti-inflammatory compounds and was historically used by Native American tribes as a medicinal food. 

Mesquite flour is not to be confused with mesquite smoke flavor that comes from burning wood from mesquite trees. You and your family will find the pleasant carob-like flavor of mesquite flour to be a healthy addition to your baked goods.

• Check out my Low Sodium Mesquite Apple Cake recipe
• Mesquite flour may be hard to find in grocery stores
• Organic mesquite flour can be ordered from online sources, such as Casa deFruta

Watch for the recipe coming soon!

Related Links

Medicinal Plants of the Southwest 
Mesquite Pod Harvesting 
Honey Mesquite Tree

Amazing @Quaker Chocolate Chip Cookies #gardencuizine @CaWalnuts @GeorgiaPecans

Amazing 

Chocolate Chip Cookies

3-times more Fiber, Low Sodium

Adults and Kids love 'em
serve with a glass of milk for even more calcium

Baked goodies can be part of a healthy diet when enjoyed in moderation. To modify baked goods recipes to healthier versions, experiment by reducing the salt and sugar. Add wholegrain flour or ground oats for added dietary fiber. Nonfat dry milk works great for adding calcium. Optional tree nuts add beneficial antioxidants, vitamins, minerals, protein, flavonoids and phytosterols.

The cookie lovers in my life give these amazing chocolate chip cookies two thumbs up! The recipe was inspired from a recipe that my gardening and baking friend, Johanna, gave me. She got the recipe online, called the $250 Neiman Marcus Cookies, based on an urban legand.

This RD revised recipe is worth the effort. I guarantee you will save it as a winner among your favorite cookie recipes collection.

Add Fiber to Cookies

Wholegrain flour and ground rolled oats add healthy dietary fiber to the cookies. The fiber content helps you feel more content and full, aiding in greater satiety and satisfaction, after eating just one or two cookies.

Cookie Jar Favorite
This recipe makes plenty to refill your cookie jars and will fill the bowl of your mixer to the brim.

Cookie Dough Freezes

The dough freezes well too. Form the dough into several one-inch thick discs, wrap in clear wrap, label, date - put in zip-lock freezer baggies and freeze until ready to thaw and bake off. 

Thaw  frozen cookie dough in the refrigerator a day before using. If the dough seems dry and too crumbly to mold, simply moisten hands with water when rolling into balls and flattening out cookies on the sheet pans. Trust me, they will taste and turn out just fine.

Add Calcium to Cookie Dough

Powdered dry milk adds calcium to the recipe. 

Yields: 105 cookies
about 5 discs of dough (~2370g total); each disc yields approximately 21, 2 1/2-inch cookies

Ingredients 
4 cups rolled oats ground in a food processor to powder
2 1/2 cups (345g)  unbleached all purpose flour
1 cup (128g) white whole wheat flour
1/2 cup (42g) instant nonfat dry milk fortified with vitamins A and D
1.5 teaspoons (8g) baking soda 
2 teaspoons (10g) baking powder
1.75 oz (50g) dark chocolate bar grated

1 cup (208g) sugar 
2 cups (334g) brown sugar, lightly packed
2 cups butter, unsalted 
4 eggs (I prefer cage-free omega 3 enhanced, or local eggs) 
2 teaspoons pure vanilla extract 
1/4 teaspoon salt

11.5 ounces (326g) 60% bittersweet chocolate chips (whole bag Ghiradelli or other premium quality baking chips)
2 cups (200g) chopped nuts (pecans or walnuts) - optional

Putting it all together

Line a cookie baking sheet with foil and roast nuts in 350 oven until lightly roasted; set aside to cool. When cool, break up nuts using clean hands. Save and use the same cookie sheet for baking cookies.

• In a large bowl, combine the dry ingredients (except salt), stir in the grated chocolate
• In a separate mixing bowl, whip the butter and add in the sugar
• In a small bowl, crack and add the eggs, add vanilla
• Add the egg/vanilla mixture and salt to the butter and mix well
• Add in the remaining dry ingredients, slowly pulsing since the volume is so large 
• Add in the chocolate chips and nuts last

Portion the dough into 5 discs (about 450-500g each) and wrap in clear wrap and store in refrigerator or label and freeze and store in the freezer. Thaw dough in refrigerator as needed.

To bake: pick off dough and roll into golf ball size portions and flatten with palm of hand on prepared baking sheet. 

• Bake 350 degrees 10-12 minutes; do not over bake!

Celebration Cookies

To make special jumbo cookies or bars, press the dough into a heart, rectangle or round baking dish. Cookie cutter shapes can also be used to mold cookie dough pressed down with fingers. Bake, cool and decorate as desired. 

• Ideal for Birthday, Valentine's Day, Graduation parties or any special occasion. 
• The cookies can also be broken in half and inserted into the mouth of Cookie Monster Cupcakes!

GardenCuizine Nutrition Analysis: One, 2 1/2 -inch size cookie: approximate calories: 99 (116 w/nuts), calories from fat: 48 (60 w/nuts); total fat: 5g (7g w/nuts), saturated fat: 3g; trans fat: 0g; cholesterol: 18mg (6%DV); sodium: 40mg (2%DV); total carbohydrate: 12g (1 CHO serving); dietary fiber: 1g (4%DV); sugars: 6g, protein: 2g (4%DV); Vitamin A: 131IU (3%DV); Calcium: 21mg (2%DV)
Cookie clip art © Bobbie Jean Peachey

Related Links: 

How Oats Work
Walnut Nutrition Information 
Pecans Nutrition
Percent Daily Values (%DV) are reference values based on eating 2,000 calories for adults and children age 4 or older. Your daily values may be higher or lower based on your individual needs.
Blog Post and Photos Copyright © 2012 Wind. All Rights Reserved.

Holiday Cookies! Low-fat Anise Biscotti recipe #GardenCuizine

Low-fat, Low-sodium

Anise Biscotti

Unlike typical American cookies high in saturated fat, sodium and calories, these Italian Anise Biscotti cookies are better. Two 3-inch biscotti contain 58mg sodium, 2g total fat and only 98 calories. And, for those managing their blood sugar, two cookies are equivalent to one carbohydrate exchange (15g).

Grow your own Anise

I add a few teaspoons of anise seeds from our garden to the recipe. Anise (Pimpinella anisum) makes a wonderful addition to butterfly and cottage gardens. After the Anise blooms, the seeds can be gathered and saved for use in baked goods. Anise seeds add licorice flavor and texture to recipes like biscotti or pizzelles. Italian biscotti cookies are one of Mama's favorites!

If you make the biscotti 3-inches in size and dip the edges in dark chocolate, they make a welcomed addition to holiday and party cookie trays. The recipe was first published in 2008 in an article I wrote for Dave's Garden. 

Here is the link: Diana's Anise Biscotti

My recipe was inspired from a 1976 Anise Toast recipe published in the Van Sciver School Heritage Cookbook submitted by Sandra Pitoscia. Junetta Mehl, my mom, used to be an elementary school teacher at Van Sciver school in Haddon Township NJ.

Photos and blog article Copyright (C) 2011 Wind. All rights reserved.

GardenCuizine Recipe: Italian Sesame Cookies

~Low Sodium~

 Sesame Regina Biscotti 

Italian Sesame Cookies

Italian Sesame Cookies can be part of a healthy diet, when enjoyed in moderation as a snack. Their nutty aroma and wholesome taste make these cookies delicious anytime of day. They are low in sodium and not as sweet as traditional American cookies.

The fact that Sesame Regina are lower in sodium is what I like most about these Italian favorites. In addition to being low sodium, they have added calcium and nutrition from the coating of sesame seeds.

Italian cookbook author, Victoria Granof, writes in her book, 'Sweet Sicily, the story of an Island and her Pastries',  that when she attended an All Souls' Day carnival in Palermo, Biscotti Regina were sold everywhere. My mama would love it there, since Italian Sesame cookies are one of her favorites! 

I asked Mom if she remembered having sesame cookies at home growing up. She said, "We had them throughout the year. Whenever Dad (Alexander Salottolo) would go downtown, he would bring us home sesame cookies from Ferrara's (NYC bakery); especially during the holidays...they were my favorite." Apparently, my Grandmother didn't bake these. As you could probably guess, unlike my Grandmother, I bake these cookies often and throughout the year especially for Mom; they have become a regular in our cookie jars. 

On my quest for home-baking the best sesame cookies, I came across Paula Laurita's recipe (the Italian food editor of Bella Online). I have tried other recipes in the past and made many a variation in industry and restaurants, but it was this -- ever so slightly modified -- version of Laurita's recipe that got the nod from Junetta, my Italian Mama. This authentic Italian cookie recipe was the closest to what she remembered and enjoyed growing up.

About this Italian Cookie Recipe

The base recipe was already low in sodium. My healthy recipe modifications were few, primarily substituting some of the saturated fat (butter) with unsaturated fat (oil), along with adding a hint of fresh grated lemon zest. I did try to reduce the egg yolks, using two eggs and one white (rather than three eggs), but the three eggs were preferred in GardenCuizine's test kitchen trials. 

The amount of sesame seeds in the original recipe were not reduced, even though the seeds do contribute some fat. The fat they contribute is "good" fat. Yes, we do require some fat in a healthy diet. Fat is important for many reasons, such as for healthy skin and hair, and to help our bodies absorb fat soluble vitamins A, D, E, and K.  

Sesame Seeds
Sesame seeds contain healthy fats as well as nutrients. Sesame seeds contain essential fatty acids omega-3 and omega-6 as well as mono and polyunsaturated fats. The sesame seeds add additional nutrients too, such as calcium, iron, magnesium, phosphorus, copper, manganese and fiber.

Sesame seeds are best stored frozen until ready to use to avoid going rancid. I usually store all our seeds in the freezer in airtight baggies or freezer-safe containers.

Cookie Gifts
Have you ever noticed that cookies in general, seem to taste even better when they are shared among family and friends? For a thoughtful homemade gift, place your homemade cookies in a cookie jar, tin or air tight container. For an added touch, attach some curling ribbon and a personalized card made on your computer.

Putting it all together
Yields: Approximately 6-dozen, 72 cookies 
Preheat oven to 375° F (190° C)
 
Ingredients
3 cups (375g) unbleached all-purpose flour
1/4 teaspoon (6g) salt
2 1/2 teaspoons (10g) baking powder

1 cup (250ml) 2% reduced fat milk
1 cup (144g) sesame seeds, hulled* 

4 Tablespoons (56g) unsalted butter
4 Tablespoons (56g) canola oil (sometimes I use a canola/olive oil blend)
1 cup (200g) sugar
3 eggs (150g), large
1 teaspoon (4g) pure vanilla extract
2 lemons, zest only 

* available at Natural food stores and specialty markets

• Sift together the dry ingredients except for the seeds
• Put the seeds in a small bowl and set aside
• Pour the milk into a small bowl also and set aside
  
• In a mixing bowl (or mixer with paddle attachment), cream the butter, oil, and sugar until light and well blended
• Add the eggs, vanilla and lemon zest. Mix to combine, stopping periodically to scrape sides and bottom of mixing bowl
  
• Add the dry ingredients, mix to combine. Stop when a dough is formed
  
• Pick off, or portion out, small pieces of dough and roll into small 2-inch by 1-inch logs using your hands*
• Dip in milk, then roll in the sesame seeds
• Place formed cookies on lightly sprayed, foil lined, cookie sheets and bake 375° F (190° C) for 25 minutes or until golden

* Note: The cookie dough could also be rolled in long logs, brushed with milk, rolled in seeds, then cut into 3-inch pieces.

GardenCuizine Nutrition Analysis 

Serving size 31g (~2 cookies): Calories: 115; Calories from Fat: 47; Total fat 5g, Saturated fat: 1g, Trans fat 0g, Cholesterol: 21 mg; Sodium 58 mg; Dietary fiber: 1g; Sugars: 6g; Protein: 2g; Calcium: 66 mg (7%DV); Iron: 1 mg (7% DV); Manganese: ~0.2 mg (~9% DV); Selenium 5 mcg (7% DV)  

Percent Daily Values (%DV) are reference values for adults and children age 4 or older, and are based on a 2,000 calorie diet. Your personal daily values may be higher or lower based on your individual needs.

Related Links:

Sesame Cookies by Paula Laurita, Bellaonline.com

Copyright © 2009 Wind. All rights reserved. 

GardenCuizine Recipe: Healthy, Homemade DOG Treats

All Natural
Healthy, Holly DOG Treats
with Peanut Butter and Molasses!

Low Fat, Low Sodium

Today, a member of the Food and Culinary Professionals Group of the American Dietetic Association asked me if I had a recipe for healthy, homemade Dog biscuits. Hmmmm, I thought...of all the recipes and baking that I do, I really didn't have a tried and true recipe for dog biscuits. Usually we cheat and purchase store-bought.

After quickly looking at the ingredients on the box of our dog Holly's favorite dog biscuits, I whipped up this recipe for a quick and easy homemade version. When you make dog treats at home, you control the quality of and exactly how much of each ingredient your pet will get.  

Note that on the package of store-bought pet treats, FDA pet product labels are different than people food nutrition facts labels. For example, a box of dog biscuits lists ingredients in the order of predominance by weight and may show Guaranteed Analysis of crude fat, protein and fiber percentages.

Holly responded to her invitation to be our taste tester with a series of happy barks before devouring her doggie samples. Watching Holly lick her chops and bark for more was her approval that dogs will love these healthy, all natural treats!

Holiday Fun
Don't leave out your friends! Healthy, Holly Dog Treats make a fun gift to bring to a Holiday or dinner party of dog loving friends. Baggie up the fresh baked treats after they have thoroughly cooled and be sure to clearly label them as DOG treats with peanut butter.

Bow-Wowzer Gift
Doggie treat jars can be purchased at discount stores. They make a thoughtful gift when filled with healthy dog treats and decorated with festive ribbon and a homemade gift card.

For families and friends with peanut allergies, be sure to let them know the ingredients, or omit the peanut butter and substitute SoyNut Butter.
Putting it all together
Yields: approximately 4 dozen, 2 inch (5cm) treats
Preheat oven to 350° F (177° C)

Ingredients
2 1/2 cups (312g) unbleached white whole wheat flour
1/2 cup (40g) quick cooking rolled oats
1 Tablespoon (10g) milled flax seeds
1 Tablespoon (4g) nonfat dry milk
1 Tablespoon Brewers yeast (optional - adds minerals, B vitamins, protein and fiber)
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) baking soda
1/4 teaspoon (3g) salt

2 eggs
1/4 cup (59g) water
1/4 cup (65g) peanut butter (we use natural, no salt)
1/4 cup (54g) canola oil
1/3 cup (112g) black strap molasses

• In a bowl, whisk together all the dry ingredients, set aside
• In another, main mixing bowl - mix together the peanut butter and oil; add the eggs
• Beat in the molasses and water
• Add the dry ingredients and mix until blended
• Divide the dough in half, forming even balls with your hands. Flatten them into round disks and wrap in clear wrap
• Refrigerate for a few hours or overnight before using
• Roll out the dough just like people cookies and cut out using cookie cutters -- have fun! They all don't have to be dog bone shaped; Holly loves all shapes, especially dogs and cats
• Place on foil lined baking sheets (no need to oil or spray)
  

Bake for 12 minutes. Remove and cool, leaving on baking sheet. Turn the dog biscuits over and bake again for another 8-10 minutes. This will make the cookies harder and more crunchy, similar to twice-baked biscotti cookies. 

GardenCuizine Nutrition Analysis: based on USDA Nutrient data for people
Serving size 1 biscuit (1/48 of recipe, 13g): calories 46, calories from fat 19, total fat 2g (3%DV), saturated fat 0, trans fat 0, cholesterol 9mg, sodium 29mg (1%DV), total carbohydrate 6g, dietary fiber 1g (3%DV), sugars 2g, protein 1g 

Photos and recipe Copyright © 2009 Wind. All rights reserved.Rev. 11/18/11