| 1 |
Preheat the oven to 350 degrees. |
| 2 |
Place the cooked chicken livers, water, and carrots in a food processor or blender and blend to a thick paste. |
| 3 |
In a mixing bowl, combine the chicken liver paste with the 1-1/4 cups whole wheat flour and the oil, mixing well. The dough will be sticky. |
| 4 |
Sprinkle the catnip and the 1/4 cup flour on a breadboard, combining them lightly with your fingers. |
| 5 |
Roll out the dough in the flour and catnip until the dough is 1/4 inch thick. |
| 6 |
Use a 1-inch cookie cutter to cut out the treats; place the cut-out treats close together on a greased cookie sheet. (These treats will not rise or spread.) |
| 7 |
If your cat likes smaller treats, score all the cookies with a sharp knife, creating a + on each cookie so that it can be broken after baking. |
| 8 |
Bake for 5 to 7 minutes or until the bottoms of the treats are golden brown. |
| 9 |
Flip the treats and bake for another 5 minutes or until both sides of the treats are golden brown. |
| 10 |
Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. Freeze excess treats for up to several months. |
| CRUNCHIER TREATS: |
If your cat loves crunchier treats, when all the cookies have been baked, turn off the oven. Place all the cookies back on a cookie sheet and return them to the oven. Leave the cookies in the cooling oven for serveral hours or overnight. |