| 1 |
Preheat the oven to 350 degrees. |
| 2 |
In a small bowl, use a fork to shred the tuna into fine pieces. |
| 3 |
Sprinkle the flour on a breadboard. |
| 4 |
Place the pastry on the breadboard and cut it in half. |
| 5 |
Spread the tuna evenly over one piece of pastry. |
| 6 |
Place the piece of pastry without the tuna on top of the one with the tuna. |
| 7 |
use a 1-inch heart-shaped cookie cutter to cut out the treats, making sure to press the cookie cutter through all the layers. |
| 8 |
Place the cut-out treats on a greased cookie sheet. Set aside the leftover dough. |
| 9 |
Bake for 15 to 20 minutes or until golden brown. |
| 10 |
Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. Serve each cookie whole or break into smaller pieces. |
| 11 |
Place the leftover dough on a greased cookie sheet. The dough can be one big tangled mess or in several pieces. |
| 12 |
Bake for 25 to 30 minutes (because it is a larger piece of dough) or until golden brown. |
| 13 |
Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. Break into small pieces to serve. |