2 1/4 c. whole wheat flour
1 egg
1 beef bouillon cube dissolved in 1/2 c. hot water
1 tbsp. brown sugar
1/2 c. nonfat dry milk
1/2 c. vegetable oil

Preheat the oil to 300 degrees. Combine all ingredients, stirring until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Use a 2 1/2 inch long bone-shaped cookie cutter to cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack. Yield: 4 dozen.