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* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method
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2 cups All-Purpose flour
1 cup whole wheat flour
1 cup cornmeal
3/4 cup regular wheat germ
1/2 cup non fat dry milk
1 pkg. Active dry yeast
1/4 cup warm water
1 can beef broth -- (10 3/4 oz.)
1 egg -- slightly beaten
1 tbs. Milk

Combine the flours, cornmeal, wheat germ, dry milk in a very large bowl.
Soften the yeast in the warm water and add it along with the beef broth to
the dry ingredients. Mix well with hands, for dough will be very stiff.
Divide dough into halves and roll each half out on a floured board to a
thickness of 1/4". Cut into shapes with a cookie cutter. Place fairly close
together on an ungreased baking sheet. Combine beaten egg and milk;
brush over surface of each cookie. Bake in a 300F. oven for 45 minutes.
Turn off oven heat but leave baking sheet with cookies in the oven to
harden overnight. If you lack room in the oven for all of them, then just
place them in a dry spot until they are quite hard. Makes 74 2" cookies with
a total weight of 1 lb. 11 oz.