| 1 |
Preheat the oven to 300 F. |
| 2 |
In a medium bowl, dissolve the yeast in the warm water and add the molasses. Let sit for 10 minutes. If the yeast is active, it should double in volume. (If it doesn't, try a fresh packet of yeast.) |
| 3 |
Meanwhile, in a large bowl, mix together the flours, gelatin, and dried milk. Break up the raw ground turkey with your fingers as you add it to the dry mixture and stir until the turkey is fairly evenly distributed. Add the remaining wet ingredients and yeast mixture and mix it all together. Knead in the bowl to incorporate all the flour. |
| 4 |
Form the dough into small balls and place on a baking sheet covered with greased or non-stick foil. (A melon baller works nicely for this task.) Bake for 25 to 30 minutes or until cookies are firm. Store in an airtight container in the refrigerator. |
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