Print Recipe

Chicken and Bacon Doggy Treats

Ingredients

  • 4 cups whole wheat flour
  • 1 tablespoon dried parsley
  • 2 8 ounce packages cream cheese, room temperature
  • 1 cup butter 2 sticks
  • 2 tablespoons bacon fat from cooked bacon
  • 1 egg lightly beaten
  • ½ cup finely grated parmesan cheese optional
  • 15 slices of fried crumbled bacon
  • 1 cup cooked shredded chicken

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
  • Combine whole wheat flour and dried parsley in a medium bowl and set aside. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the bacon fat and beat until combined. Add the egg beating until well incorporated. Add the parmesan cheese, if using, followed by the crumbled bacon and shredded chicken. Reduce mixer speed to low and add the flour/parsley mixture all at once. Mix until combined.
  • Dump the mixture onto a floured counter and knead for a couple of turns (fold onto itself) until the dough is tacky. The dough should not stick to your fingers.
  • Divide the dough in 3 pieces; wrap 2 piece in plastic wrap and place in the refrigerator (or freezer for later date) while you work on the first piece of dough. Gather the remaining dough piece into a ball and with a rolling pin, roll the dough to about ¼ inch thickness and cut with your cookie cutter of choice. Place on prepared cookie sheets and bake for 15 to 20 minutes or until lightly browned.
  • Repeat with second piece and third piece of dough if desired. The dough can be frozen for about a month.
  • Makes a little over 100 2 ½ inch treats.