(Makes about 2 dozen depending on the size of your cookie cutter)
2 Cups Flour
3 Tbsp. Vegetable Oil
1/2 Cup Wheat Germ
1/2 Cup Yellow Cornmeal
1/2 Cup of the Water you used to boil the Chicken Livers
2 Tsp. Dried Parsley Flakes
1 Cup Chicken Livers
Non-Stick Cooking Spray
Preheat oven to 400 degrees.
Combine Flour, Wheat Germ, Yellow Cornmeal and Parsley in a large mixing bowl.
In a separate bowl, beat the Egg lightly together with the Oil.
Add Egg and Oil slowly to dry mixture; then add broth from the Chicken Livers. Stir together.
Remove Chicken Livers from water. Pat dry on paper towels and mince very fine. (I used cooking shears.) Fold into dough. Mix well.
Place dough on a lightly floured surface and knead until it forms a firm ball.
Roll dough out to ½ inch thickness and cut into shapes with a bone shaped cookie cutter. (I suggest you use a small one.)
Place on cookie sheets that you have coated with Non-Stick Cooking Spray.
Bake for 15 minutes until golden brown and firm.
Cookies should be stored in the refrigerator.