Travel Tail Treats

• 8 ounces bacon
• 8 ounces chicken livers
• 3 1/2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons soy sauce
• 1/2 cup cornmeal
• 1/2 cup AP flour
• 1 (+) cups buckwheat flour
• 1 egg

1. Fry the bacon until very crisp. Drain on paper towels. Mince about a third into very fine bits.
2. Cook the chicken livers in the bacon grease .
3. Into a large bowl food processor add the chicken livers, 2/3 of the bacon, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon cinnamon, 1 egg, cornmeal, AP flour and 1 cup buckwheat flour and process until completely blended.
4. Rest the dough in the refrigerator for 20 minutes.
5. Sprinkle some buckwheat flour on a smooth surface and roll out the dough to a thickness of about3/8 inch and using a bone shaped 3 inch cookie cutter cut out as many cookies and place them on parchment or silpat on a baking sheet.
6. Press the reserved bacon bits on one side of the bones .
7. Make a glaze of 1/2 tablespoons maple syrup and 1/2 tablespoon soy sauce and lightly brush the tops of the bones.
8. Bake in a 225 oven for about an hour . Cool and they are ready to be stored in a airtight(and dogproof) tin or other container.

bacon, chicken livers, maple syrup, ground cinnamon, soy sauce, cornmeal, flour, egg

Taken from food52.com/recipes/22496-travel-tail-treats (may not work)