Taper: the few weeks before marathon where you slowly decrease your overall run volume to keep the body and muscles fresh for race day.
As I see it, the problem with taper is that not only do I now have more time to bake cookies, but I am also running fewer miles am not burning those treats off! Naturally my uncontrollable need to nest pre-race set in, so I came up with the solution of baking baking dog cookies for Sydney! Sydney is our super-energetic 6 year old lab who can often be found patiently waiting for table scraps (that will never come) approximately two inches from Lillian’s plate.
This was the perfect activity to do with Lillian as she was able to crack the egg, stir some of the ingredients together, knead a mini ball of dough, and use the cookie cutters to make the treats. (Added bonus: Lilly didn’t eat the dough and get all cookie-crazy because the dough was rather bland without sugar).
We’ll definitely be making these again! Enjoy!
2 1/4 cups of whole wheat flour
1 tsp of baking powder
1 cup of natural unsalted peanut butter
1 cup of water
2 Tablespoons honey
1. Preheat oven to 350 degrees
2. In a large bowl combine flour, baking powder and the egg, Gradually add in the water and honey. Then add in the peanut butter. Stir (or knead) until you have a thick, sticky dough.
3. Separate the dough in two balls of equal size. Flatten the dough, cover in plastic wrap and place in freezer for 15-20 minutes.
4. On a lightly floured surface use a rolling pin to roll out the dough about 1/2 inch thick. Use various cookie cutters to make fun shapes! The dough doesn’t spread or rise very much, so feel free to place cookies close together on sheet.
5. Bake for 20 minutes @ 350 degrees, or until golden.
6. Let cool on a wire rack.
7. Let your puppy enjoy!
*Recipe was adapted from The Cookie Rookie blog.