2-1/2 c. all purpose flour
1/2 c. vegetable oil
2 vegetable bouillon cubes
3/4 c. dry m2 T. brown sugar
1 egg
1/2 c. carrots
3/4 c. boiling water

Preheat oven to 300 F. Dissolve bouillon in boiling water. Mix everything into a workable dough and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter - or into strips - or use cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes. Yields 24 servings