Adapted from blogs.babble.com
vegetable oil, for cooking
lb. lean ground beef
garlic clove, crushed
cups whole wheat flour
cup beef stock, tomato juice or water
cup canola or olive oil, plus extra for cooking
Preheat oven to 350°F. Heat a drizzle of oil in a skillet set over medium heat; cook the beef with the garlic until no traces of pink remain. Set aside to cool. In a large bowl, stir together the whole wheat flour and cornmeal. Stir in the beef mixture. In a small bowl, whisk together the beef stock, oil and egg. Add to the dry ingredients and mix until well blended. On a lightly floured surface, roll dough about 1/2” thick and cut into heart shapes with a cookie cutter or 1”x2” strips with a knife. Place on an ungreased cookie sheet and bake for 25-30 minutes, until springy to the touch. Makes about 2 dozen cookies (depending on their size). Store leftovers in a sealed container in the refrigerator or freeze.