Sheila's Dog Cookies

  Boon, our standard poodle, looked gloomy when I picked him up from the groomer's last Saturday. Because he's normally exuberant, especially when he knows he looks spiffy, this was uncharacteristic.
 "What's wrong, big dog?"
  "Sheila said she was making cookies," he grumbled. "And I didn't get any."
  That would be Sheila Thulin, the groomer, who owns Red Rover's in Antioch. She also is a fancier of fox terriers and is first vice president of the national American Fox Terrier Club. Quite a gal, that Sheila.
  Boon moped and pouted and sulked around the house. He sighed vast, humid sighs. He groaned giant, depthless groans. There is no blacker presence than a dog who thinks he hasn't received his proper due. At last I could stand no more. I had to call Sheila.
  Ring, ring. Beg, beg. Bake, bake.
  "Here you go, dude. How do you lie 'em?"
  Boon sighed. "They're OK," he said, implying that they definitely weren't OK. "They were saying at the kennel that Sheila frosts hers," he added. "With Underwood Deviled Ham. Or peanut butter."
  That is an utter falsehood. She doesn't. But you may, if you wish.
  Just don't tell Boon.

Sheila's dog cookies

• Use the leftover egg yolk in the dough, if you wish. Add it with the tomato juice and remaining ingredients.

1 teaspoon yeast
1 teaspoon sugar
6 bouillon cubes (chicken flavor
1/4 cup warm water
1 1/2 cup tomato juice
2 cups wheat bran
2 cups whole-wheat flour
2 cups all purpose flour (as needed)
1 egg white, lightly beaten

  1. Heat oven to 300 degrees. Dissolve yeast, sugar and bouillon cubes in the warm water in the bowl of a food processor fitted with a metal blade; allow to rest 3 to 5 minutes.
  2. Add tomato juice, wheat bran and whole-wheat flour, a little at a time, to make a stiff, smooth dough, pulsing between additions.
  3. Turn the dough onto a board; roll out to 1/2 inch thick. Cut with cookie cutters; place cookies on a lightly greased cookie sheet. Brush with egg white. Bake 1 hour or until thoroughly dry.