Gingerbones

This is a recipe I found in the Nov/Dec issue of Bark. Bark's subtitle is " the modern dog culture magazine". I saw this recipe and thought it would make a great accompaniment to the other dog biscuits I made for Christmas gifts. The only thing I did different was to use one of those small containers of Tone's ground ginger, not quite 4 tbsp. I also added 2 tablespoons of water after I mixed it, because it seemed to dry. Gabby loved these, she wanted more than one. My son Ryan and I tries them, they weren't bad, just needed some sugar. I left them in the oven about 30 minutes after the initial bake time with the oven off. This seemed to make them a little to hard, so I suggest taking them out of the oven after the initial 35 minutes. You could easily halve this recipe, this one makes a lot. The pictures are of my nephew Auggy and Gabby at Halloween, Gabby hated her costume!

Gingerbones

4 cups all-purpose flour
2 cups whole wheat flour
1 cup molasses
1 cup water
1/2 cup vegetable oil
4 tbs. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves

Place all the ingredients in a large bowl and mix well. Roll out dough on floured surface to 1/4" thickness. Using cookie cutters, cut into desired shapes. Combine dough scraps and continue to cut out cookies until all has been used. Place the cookies on parchment paper and bake in preheated 325 oven for 30 to 35 minutes.