Ingredients
Scale
- 2 C almond flour
- 1/2 tsp baking powder
- 1/2 C creamy peanut butter
- 1 C skim milk
- Icing Ingredients:
- 1 1/2 tsp meringue powder
- 1/2 C powdered sugar
- 3–4 TBSP warm water
- Red gel food coloring (see our note below)
Instructions
- Preheat oven to 350 degrees
- Combine flour and baking powder in a bowl.
- Whisk together the milk and creamy peanut butter.
- Add flour mixture a little at a time.
- Mix together until fully incorporated.
- Toss some wheat flour on a cutting board.
- Roll out dough with a wheat flour-covered rolling pin.
- Roll out the dough and using the candy cane cookie cutter, cut out the doggie treats.
- Transfer the candy canes to a parchment lined cookie sheet.
- Bake at 350 degrees for 8 minutes.
- Allow to cool completely on the cookie sheet.
- Icing Directions:
- -Combine all ingredients (not the red gel food coloring) into a bowl.
- Beat on low speed until the icing can hold a stiff peak.
- Divide the icing into 2 bowls.
- In bowl #1 add several drops of red gel food coloring. Stir well.
- Spoon the icing into a frosting bag with a #2 tip.
- In bowl #2 of the icing….leave it white.
- Spoon the white icing into another frosting bag with a #2 tip
- First outline the red stripes on the candy cane. Allow to dry for 30 seconds.
- Outline the white stripes allowing 30 seconds for it to dry.
- Fill in the white outlining with more white icing.
- Allow to dry for at least 1 hour.
- Check to make sure that it is dry by touching a small area of the icing.
- Prep Time: 20 mins
- Cook Time: 8 mins