Bacon Cookies

• 3 slices uncured bacon
• 2 1/4 cups whole wheat flour
• 1/2 cup toasted wheat germ
• 1/2 cup flax seed
• 1/2 cup nonfat dry milk
• 1 large egg
• 1 cup low sodium chicken broth
• 1/3 cup chopped parsley

1. Preheat the oven to 350u0b0F. Line 2 large shallow baking sheets with parchment paper.
2. Heat a medium nonstick skillet over medium and cook bacon until crisp, turning once or twice, about 6-7 minutes. Drain bacon, transfer to a cutting board, and finely chop it. Reserve 1 tablespoon bacon fat.
3. Combine the chopped bacon, flour, wheat germ and dry milk in a medium bowl. Whisk together reserved bacon fat, egg, broth and parsley in a separate bowl. Pour the wet ingredients into the dry and stir with a spoon or rubber spatula until a rough dough forms. Knead the dough in the bowl 5-6 times until it comes together.
4. Turn the dough out onto a lightly floured work surface and roll out to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out treats and transfer to the prepared baking sheets. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats; repeat if necessary.
5. Bake treats until lightly browned and fairly hard, rotating the pans from top to bottom once, about 35-40 minutes. Remove from the oven and cool completely; biscuits will harden as they cool. Store in an airtight container.

uncured bacon, whole wheat flour, toasted wheat germ, flax seed, nonfat dry milk, egg, chicken broth, parsley

Taken from www.myrecipes.com/recipe/bacon-cookies (may not work)