Instructions: Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and allspice in a large bowl. Add egg, then begin adding water gradually, stirring with a wooden spoon. Add just enough water to produce a very stiff dough. If you add too much water and dough is no longer stiff, add a little more flour. Knead the dough with your hands to create a smooth texture.

Preheat oven to 350 F. Roll out dough 1/4 inch thick. (It helps if the top and bottom of the dough are lightly floured.) Use a cookie cutter to cut out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie sheets.

Bake for about 45 minutes to 1 hour. The biscuits should be lightly browned and should not be moist inside. Turn off oven and leave biscuits inside without opening oven door for 5 hours, or overnight, to let them harden. Store in an airtight container.

Yield: About 4 dozen (3-by-1-inch) biscuits.

The recipe is from "Gourmet Dog Biscuits: A Cookbook of Tasty Treats for book is available at Borders Books and Music in Sunset Hills, MO, at Dora-Bunnys Boutique in St. Charles, MO, and at Cornucopia, and Whiskers and Wags in Kirkwood, MO. To order from the author, send $9.90

($7.95 plus $1.95 postage and handling) to: Gourmet Dog Biscuits Book,

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