Bone a Fidos

Title:
Bone a Fidos

Yield:
80 Servings

Categories:
Cookies,
Christmas




Ingredients:





 2 1/4 ts Dry yeast (or 1 packed


          Tablespoon compressed fresh


          Yeast


   1/4 c  (liquid measure) warm water


          Pinch of sugar


 3 1/2 c  All-purpose flour


     2 c  Whole wheat flour


     2 c  Cracked wheat OR


     1 c  Cornmeal


     1 c  Rye flour


   1/2 c  Nonfat dry milk (lightly


          Spooned into the cup)


     4 ts Kelp powder


     4 c  Beef or chicken broth


          (liquid measure)





-----------------------------------GLAZE-----------------------------------


     1    Large egg


     2 tb Milk





 Equipment: Cookie sheets lined with parchment or


 aluminum foil; rolling pin; 3-31/2" bone cutter or 2


 1/2" round cookie cutter.


 


 Place 2 oven racks in the upper and lower thirds of


 the oven.  Preheat oven to 300F.


 


 Sprinkle the dry yeast or crumple the compressed yeast


 over the water (110F if dry yeast, 100F if compressed


 yeast).  Add a pinch of sugar and allow the yeast to


 sit in a draft-free spot for 10-20 minutes.  The


 mixture should be full of bubbles.  If not, the yeast


 is too old to be useful.


 


 In a large bowl, place all the dry ingredients and


 stir to blend them. Add the yeast mixture and 3 cups


 of the broth.  Using your hands, in the bowl, mix to


 form the dough, adding more broth if needed to make


 the dough smooth and supple.  Half a batch at a time,


 knead the dough briefly on a lightly floured counter.


 (Keep the second batch of dough covered with a moist


 towel while shaping and cutting the first.)


 


 Roll out the dough into an 18 x 13 x 1/4" rectangle.


 Cut it into desired shapes, using a 3 - 3 1/2-inch


 bone cutter or a 2 1/2-inch round cookie cutter.


 Reroll the scraps.  Repeat the procedure with the


 remaining dough.


 


 For an attractive shine, lightly beat together the egg


 and milk.  Brush the glaze on the cookies.


 


 Bake for 45 to 60 minutes or until brown and firm.


 For even baking, rotate the cookie sheets from top to


 bottom three quarters of the way through the baking


 period.


 


 Use a small, angled metal spatula or pancake turner to


 transfer the cookies to wire racks to cool completely.


 


 Store in an airtight container at room temperature.


 The dough must be used immediately.  The baked cookies


 will keep for many months.


 


 Allow cookie sheets to cool completely between batches.


 


 From: Rose's Christmas Cookies by Rose Levy Beranbaum


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini