| 1 |
Preheat the oven to 350 degrees. |
| 2 |
Place the tuna, kidney beans, and tomato paste in a food processor and puree to a coarse paste. |
| 3 |
In a mixing bowl, combine the tuna paste with the cheese and goat's milk, mixing well. |
| 4 |
Stir in the 1/2 cup flour. The dough will be sticky; add more flour if needed to handle the dough. |
| 5 |
Mix the breadcrumbs and the 1/4 cup flour on a breadboard. |
| 6 |
Roll out the dough on the bread crumbs and flour until the dough is about 1/4 inch thick, turning the dough several times so the dough is well covered. |
| 7 |
Use a 1-inch cookie cutter to cut out the cookies. Place the cut-out cookies on a greased cookie sheet. |
| 8 |
Score all cookies with a sharp knife, creating a + on each cookie. |
| 9 |
Bake for 8 to 10 minutes or until the bottoms of the treats are reddish-golden brown. |
| 10 |
Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. |
| 11 |
Serve each cookie whole or break into smaller pieces along the scored lines. |