Rain is not exactly one of Preston’s favorite things in the world. It kept him from going outside all day today. To cheer Preston up, Mommy baked some yummy veggie cookies.

Veggie Cookies
Ingredients:
1 cup of pureed carrots & green bean mix
½ cup warm water
1 tbsp chicken bouillon
1 tbsp garlic powder
1 tbsp baking powder
2½ cups whole wheat flour
Directions:
1. Sift 2 cups of flour, chicken bouillon, garlic powder and baking powder together, set aside.
2. Preheat the oven to 375F. Grease cookie sheets.
3. In a medium bowl, combine veggies, flour mix and water. Knead until the dough is not sticky (sprinkle more flour if necessary).
4. Roll out on floured surface about 1/4 inch thick and cut into desired shapes. Place on cookie sheets.
5. Bake for 40 minutes in the preheated oven or until lightly brown (bake time depends on the shape of cookies). Remove from the oven and continue the next batch. When finish the last batch, place all the baked cookies back to the oven. Turn off oven and crack oven door open. Let the biscuits slowly cool and thoroughly dry out.