Just in time for holiday cookie making, a delightful new book by Janine Adams—You Bake ’Em Dog Biscuits Cookbook—is filled with tantalizing dog biscuit recipes. Whip up a batch of the Red and Green Christmas Cookies to share with all your doggy friends.
3 1/4 cups all-purpose flour
1 cup grated Parmesan cheese
1/2 cup tomato juice
2 tablespoons safflower oil
1 1/2 cups loosely packed spinach leaves (save time—buy pre-washed spinach)
1/4 cup water
Preheat oven to 325° F
Blend the flour and cheese in a large bowl. Put 2 1/4 cups of the flour-cheese mixture into the food processor. Add tomato juice and 1 tablespoon of the oil. Mix together until a ball of red dough forms. Remove the dough from the food processor and set aside.
Rinse out the processor bowl. Return it to the base and add spinach. Process to chop the spinach. Add water while the blade is going and continue to process until the spinach is finely chopped. Add the remaining 1 tablespoon of oil and remaining 2 cups of the flour mixture. Process to form green dough.
On a lightly floured surface, roll red and green dough out, separately, into 1/4-inch-thick ovals. Try to make the ovals the same size and shape. Stack the green oval atop the red oval and roll again. Use cookie cutters to cut into Christmas shapes. Place on a baking sheet covered with greased or nonstick foil. Bake 25 to 30 minutes or until just starting to brown on top. Store in an airtight container in the refrigerator.