• ½ cup non-fat dry milk powder
• 1 large egg (well beaten) (you can substitute half of a banana)
• 2 ½ cups of all purpose or wheat flour
• ½ teaspoon of garlic powder
• 4 tablespoons of vegetable oil
• 1/2 cup chicken livers

Preparation

• Preheat oven to 350.
• Mix all ingredients together and gradually add the chicken livers.  The more you add, the messier and stickier the cookie becomes.  For a less sticky cookie, add less vegetable oil.
• Shape dough into a ball.
• On a floured board roll out dough about ½ thick (use extra flour if needed)
• Dip cookie cutter in flour and cut out shapes.  Alternatively you can just make drop cookies using a spoon or break off pieces and roll into small balls and flatten with the palm of your hand or a floured spatula.
• Bake for 25-30 minutes. For a crunchier cookie, turn off the oven and leave the cookies in for an additional 15-30 minutes.
• Cool on a wire rack.
• Store in an airtight container in the refrigerator for up to one-week or freeze for up to two months.

Hope your PONS like them.