With the holiday feasting upon us (it seems like everywhere you turn there’s cookies and cakes and dancing sugarplums galore), I like to spread out my baking so I don’t spread out my waistline 😉 …but how does one continue doing something they love without suffering unwanted consequences? The obvious answer is to bake for others! As those who have been around me the last 5 years in Kansas will attest to…I love baking for others, and my gnomies have reaped a multitude of benefits from my love of baking! Others who benefit – the Pooches! 😀
I decided over the weekend to create a PB&J sandwich cookie that is suitable for pooches everywhere! Even the pooches human can partake, if one is so inclined. And I do have to mention..while the dough was Mocha-approved (hmm, I should get a stamp), I’d rather have some sugardoodle dough. And while I haven’t tasted the baked product as of this post, Mocha loves these babies with a fiery passion!
2/3-3/4 C buckwheat flour
1 TBSP hazelnut milk
1 TBSP creamy peanut butter
2 TBSP applesauce
1 TBSP jam (any flavor, I used raspberry)
1. Place peanut butter, applesauce, and jam in bowl of an electric mixer. Beat on low until combined. Add in 1/2 C flour, and mix. Add in hazelnut milk, followed by more flour as needed – I used about 1/3 C more and used the rest as bench flour for rolling. You want a soft, pliable, only lightly sticky cookie dough to roll out and cut shapes.
2. Preheat oven to 400°F. Meanwhile, roll the dough out about 1/8-inch thick, on a floured surface. Cut your shapes. If you have similar shapes of various sizes you can create the window box effect. If not, it’s cool…just cut out fun shapes your pooch will like!
3. Bake at 400°F for 8-15 minutes, depending on the size of your cookie. Let cool completely, give a quality control sample to your furry friend for a 2 paws up response 🙂 Store the rest in an airtight container! If you can keep them in the house this long, they may last several weeks. I would recommend that you not PB&J them until ready to serve 🙂