Ingredients & Materials:
Prep Time: 5 minutes
Chill Time: 1 hour, or overnight
Bake Time: 15 minutes per batch
Yield: Eighteen 3-1/2" cookies and eleven 2-1/2" cookies
-1 package (3 oz.) cream cheese at room temperature
-1/2 cup butter at room temperature
-1/4 cup sugar
-1/4 tsp. vanilla extract
-1 cup all-purpose flour
-3 to 4 tbs honey-crunch wheat germ
Directions:
In a large bowl with electric mixer on medium, beat cream cheese and butter until smooth, about 1 minute. Beat in sugar and vanilla. Mix in flour on low speed just until blended.
Shape dough into slightly flattened round. cover in plastic wrap and chill it until firm, about 1 hour or overnight. (can be prepared two days ahead. Let soften slightly at room temperature before continuing)
Heat oven to 375 degrees. Roll dough to about 3/8" thick (about a 10" circle) between two pieces of waxed paper. Sprinkle circle with about 2 tbs. of wheat germ, and with rolling pin, lightly press into dough. With 2-1/2" and 3-1/2" dog bone-sapped cookie cutters, cut dough into bones, re rolling scraps and re chilling dough as needed. (If dough has softened and cookies are too difficult to handle, freeze briefly until firm.) With spatula, transger all large bone cookies onto an ungreased baking sheet, placing 1" apart, and all small bone cookies onto a different baking sheet. Sprinkle cookies with remaining wheat germ; press into dough with fingertips. Chill in freezer 10 minutes.
Bake small cookies 11 to 12 minutes and larger cookies 13 to 15 minutes, until golden brown. Remove cookies to wire racks and cool completely etc...
Prep Time: 5 minutes
Chill Time: 1 hour, or overnight
Bake Time: 15 minutes per batch
Yield: Eighteen 3-1/2" cookies and eleven 2-1/2" cookies
-1 package (3 oz.) cream cheese at room temperature
-1/2 cup butter at room temperature
-1/4 cup sugar
-1/4 tsp. vanilla extract
-1 cup all-purpose flour
-3 to 4 tbs honey-crunch wheat germ
Directions:
In a large bowl with electric mixer on medium, beat cream cheese and butter until smooth, about 1 minute. Beat in sugar and vanilla. Mix in flour on low speed just until blended.
Shape dough into slightly flattened round. cover in plastic wrap and chill it until firm, about 1 hour or overnight. (can be prepared two days ahead. Let soften slightly at room temperature before continuing)Heat oven to 375 degrees. Roll dough to about 3/8" thick (about a 10" circle) between two pieces of waxed paper. Sprinkle circle with about 2 tbs. of wheat germ, and with rolling pin, lightly press into dough. With 2-1/2" and 3-1/2" dog bone-sapped cookie cutters, cut dough into bones, re rolling scraps and re chilling dough as needed. (If dough has softened and cookies are too difficult to handle, freeze briefly until firm.) With spatula, transger all large bone cookies onto an ungreased baking sheet, placing 1" apart, and all small bone cookies onto a different baking sheet. Sprinkle cookies with remaining wheat germ; press into dough with fingertips. Chill in freezer 10 minutes.
Bake small cookies 11 to 12 minutes and larger cookies 13 to 15 minutes, until golden brown. Remove cookies to wire racks and cool completely etc...
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