Cream Filled Sandwich Cookie Dog Treats Recipe 465

CREAM FILLED SANDWICH COOKIE - DOG TREATS RECIPE - (4.6/5)

Steps:

• Preheat oven to 375° F. Cut two sheets of parchment paper to fit your baking sheets, and then line the sheets. Place both sheets in the oven as it preheats. In a large bowl, whisk together the flour, carob powder, baking soda, baking powder and salt. In a small bowl, beat the egg. Stir in the sugar and applesauce into the beaten egg. Make a well in the dry ingredients. Pour in the applesauce mixture. Stir until combined. The mixture will be very moist. Remove one baking sheet from the oven. Scoop a rounded teaspoon full of the cookie batter and pour onto the baking sheet. Try to keep the little cookie as round as possible. Remove the other baking sheet and place the sheet with the unbaked cookies in the oven for 10 minutes. While the first sheet is baking, repeat the scoop and pour method of placing the cookie batter. Let cookies cool for 5 minutes on the baking sheet on a wire rack. Gently lift the cookies off of the parchment paper, and continue to cool on the wire rack. For the Filling: Using a hand mixer, mix all three ingredients until smooth. For a thick layer of filling, like what is pictured, use a leveled tablespoon of filling. Gently scoop out filling onto the cookie, spread into an even layer and then top with the second cookie. Press the second cookie gently to keep the two dog cookies together. For just a little filling, or for smaller cookies, use a 1 1/2 teaspoon scoop for each sandwich dog cookie. Storing - These sandwich dog cookies, like all of the recipes for dog cookies here at Dog Treat Kitchen, do not have preservatives. So, you will want to keep these refrigerated for one week, and in the freezer for up to 6 months. Yield - Using a rounded teaspoon, you will be able to make 60 individual dog cookies, or 30 sandwich cookies. Tips & Techniques Parchment Paper - Sometimes parchment paper is a suggested tool to use for recipes for dog cookies. However, you must use the parchment paper for this recipe. If you don't your dog cookies will spread too much during the baking process. This results in a flattened edge, instead of the desired, and adorable, rounded cookie edge. Removing the Cookies from the Parchment - I found this to be a tricky part of this other wise wonderful recipe for dog cookies. The cookies are very soft, even after they cool. Gently grasp the cookie with your finger tips and at the same time, peel the parchment away from the cookie with your other hand. There will be a little cookie residue left over, but the parchment paper can be used again to complete the baking process with the rest of the cookie batter. Peanut Butter Dog Treat Icing - Combine 1/3 cup of peanut butter with 1/4 cup of milk. Stir vigorously until combined. Spread onto the dog cookies. Use this dog treat frosting to mix up other recipes for dog cookies. Size the Cookie for Your Dog - For our dog friends that are smaller in stature, but not in taste buds, cut the dog cookies in half or in quarters. Or, skip this step, and when you make the cookies, use a rounded 1/2 tsp to scoop the dough, don't forget to lower the baking time, too. Freeze the Dog Cookies - If you want to freeze this dog treat recipe, we highly recommend you do so in a single layer in your freezer. After a few hours you can put them all into a labeled freezer bag. These adorable cookies, and other recipes for dog cookies can be made in advance for your next dog party. Bake the cookies a few days in advance, and combine the icing ingredients. Before the party ice the cookies for the freshest and most delicious homemade dog treat.

CREAM FILLED OATMEAL SANDWICH COOKIES

Steps:

• Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
• Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
• To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
• Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

DOG BISCUITS II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
• In a medium bowl, stir together the whole wheat flour, milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

SNICKERDOODLE SANDWICH COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
• In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
• Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don't want them crispy, browned, and over baked.
• Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

REI'S FAVORITE COOKIES (DOG TREATS)

Steps:

• Beat baby food, eggs and salt together in a large bowl.
• Stir in flour until dough comes together (you might need slightly more/less flour).
• Roll dough into balls (about 1/2 inch) and place on parchment-lined baking sheet.
• Flatten each balls with spoon/fork; bake for 25-35mins at 350°F (depends on how hard and crunchy you want the cookies to be; Rei likes extra crunchy so I baked at 350F for 40mins).
• Remove and cool thoroughly on wire racks; store in airtight container (I store cookies in the fridge to prevent mold).