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1
Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3-31/2 bone cutter or 2 1/2 round cookie cutter.
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2
Place 2 oven racks in the upper and lower thirds of the oven.
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3
Preheat oven to 300 degrees.
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4
Sprinkle the dry yeast or crumple the compressed yeast over the water (110 degrees if dry yeast, 100 degrees if compressed yeast).
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5
Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10 - 20 minutes.
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6
The mixture should be full of bubbles.
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7
If not, the yeast is too old to be useful.
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8
In a large bowl, place all the dry ingredients and stir to blend them.
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9
Add the yeast mixture and 3 cups of the broth.
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10
Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
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11
Half a batch at a time, knead the dough briefly on a lightly floured counter.
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12
(Keep the second batch of dough covered with a moist towel while shaping and cutting the fast.)
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13
Roll out the dough into an 18 x 13 x 1/4 rectangle.
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14
Cut it into desired shapes, using a 3 - 3 l/2-inch bone cutter or a 2 l/2-inch round cookie cutter.
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15
Re-roll the scraps.
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16
Repeat the procedure with the remaining dough.
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17
For an attractive shine, lightly beat together the egg and milk.
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18
Brush the glaze on the cookies.
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19
Bake for 45 to 60 minutes or until brown and firm.
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20
For even baking rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
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21
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
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22
Store in an airtight container at room temperature.
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23
The dough must be used immediately.
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24
The baked cookies will keep for many months.
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25
Allow cookie sheets to cool completely between batches.
