Ingredients
- 3 beef or chicken bouillon cubes
- 1 1/2 cups boiling water
- 2 cups flour
- 1 cup cornmeal
- 2/3 cup brewer's yeast
- 2 1/2 tbsp. garlic powder
- 2 egg yolks
Preparation
Step 1
Start with preliminary preparation. Preheat the oven to 375 degrees and liberally grease the cookie sheets with the cooking spray. Set the cookie sheets aside. Add the bouillon cubes to the boiling water and allow to dissolve. Cool for at least 15 minutes before use.
Mix together all ingredients except the bouillon broth together in the large bowl. Once the broth has cooled enough to handle, gradually add it to the mix.
Roll out the dough and cut into shapes with the cookie cutter(s). Place onto the cookie sheets.
Bake the cookies at 375 degrees for 20 to 25 minutes, then turn off the oven and allow the cookies to cool in the oven overnight.
Store the cookies in an airtight plastic container. Dispense one small or 1/2 a large (3 inches or longer) treat daily.
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