This year, the boyfriend and I adopted a loveable, sweet Chocolate lab that we renamed to Mousse. She’s a real sweetheart – at 8 years old, she’s calm, well-behaved, but still energetic enough to play fetch for hours.

When the holidays rolled around, I wanted to make her something that she could enjoy for Christmas. With all the baking I do, it’s a wonder why it took this long.

If you have a pooch, or have a friend with one, you’ll be tempted to whip these up. They are really easy and just require a food processor and dog bone cookie cutter (though optional – you could easily do any shape). These are good biscuits to make with kids as well.

This recipe can easily be doubled – it makes about 30 biscuits. I made a double batch, cut it in half and froze the second portion for later use.

Recipe adapted from Epicurious:

• 3/4 c all-purpose flour
• 3/4 c whole-wheat flour
• 2/3 c cornmeal
• 2/3 c old-fashioned rolled oats
• 1/4 c packed light brown sugar
• 1/2 tblsp baking powder
• 3/4  tsp salt
• 1 stick cold unsalted butter, cut into tablespoon pieces
• 1/2 c plus 1 tablespoon water
• 1/4 c chopped fresh flat-leaf parsley
• 1/4 c chopped fresh mint leaves
• 1 large egg

Step One, Pulse:

Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment or a silpat.

Combine the flours, cornmeal, oatmeal, salt, sugar and baking powder in a large food processor. Pulse to lightly combine. Add the butter and pulse until the texture of peas. Add the water and pulse until dough forms.

Step Two, Herbify:

Pour out the dough on to a counter and add in the fresh herbs. Mix together by hand on the counter until the herbs are incorporated and it’s all in a ball. Flour the counter and the dough, and using a rolling pin, roll out until about 1/2 inch thick.

Step Three, Bake:

Once the dough is rolled out, use the dog bone cutter to cut the cookies (or whatever cookie cutter you have). Place on the cookie sheet about 1/4 inch apart. Combine the egg and 1 tbsp of water in a bowl. Brush the egg mixture lightly on top of each cookie.

Bake in the oven for 35 minutes. Turn off the oven and let them air out over night.

*Note: I didn’t do this – I gave Mousse a bone as soon as they were cool and she seemed to love it! I did put them in a plastic bag, opened, over night.

These will keep for up to three weeks in an airtight container.