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

Preheat the oven to 300 degrees. In a large mixing bowl combine all ingredients, stir 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. (Or trace a bone from cardboard and place over dough and trace bone outline.) Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on a wire rack. Yield - about 4 dozen dog bones.