Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Beef stock
- or chicken or vegetable stock
1 cup Bread OR all-purpose flour
1 cup Whole wheat or rye flour
--OR other dark flour
1 cup Bulgur wheat
1/4 cup Non-fat dry milk powder
1 1/2 teaspoons Yeast

Yield: 30 Cookies

Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container.

Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe.