Peanutty Dog Biscuits

2 cups whole wheat flour

½ cup all-purpose flour

1 teaspoon sugar

⅔ cup crunchy peanut butter (see note)

2 large eggs, divided

½ cup milk

1 cup chopped peanuts, optional

Heat oven to 350 degrees. Lightly grease or line two baking sheet with parchment paper.

In medium bowl, whisk flours and sugar until combined. Set aside.

In large bowl, whisk peanut butter, 1 egg and milk together until smooth. Add flour mixture and stir with fork until moistened. Add more milk if necessary.

Press dough together into ball. Cut dough ball into two even pieces.

Gently press each dough ball into flattened disc and cover in plastic wrap. Allow dough to rest at room temperature for 15 minutes. Roll each dough ball into inch thick circle. Cut into desired shapes and place on sheets. Sprinkle with nuts, if desired.

Bake until golden and firm; 30 minutes for medium sized biscuits and 20-25 minutes for smaller shapes. Cool 10 minutes on pan. Remove to rack and dry biscuits at room temperature for 1 to 2 days before wrapping and storing.

Makes 40 medium treats.

Baker's hint: For best results, use a low sugar peanut butter. Do not use reduced fat or artificially sweetened peanut butter.

@Recipe nutrition:Nutrition values per biscuit: 78 calories, 4g fat (1 g saturated), 7 g carbohydrates, 1 g fiber, 3 g protein, 11 mg cholesterol, 27 mg sodium.