No, really, they are Lighthouses.
Any resemblance to a “willy” is purely coincidential and completely in your own mind, you naughty person.
At least that is what I tell people every time I use that silly cookie cutter. It *is* a lighthouse cookie cutter. I bought it in a Marine Goods store on Cape Cod one year because it did look like a slightly “wrecky” version of a lighthouse and found it amusing.
So yes, it does look like a willy to me too.
That’s our own secret.
Everyone who has ever seen these things ask me about that little story. And, Yes, I could break down and get new cookie cutters and stop using these, but why? I was even looking at cookie cutters at the thrift store yesterday and had a private laugh then moved on.
This is their pumpkin dog biscuit recipe. Everything was human grade. In fact, I sampled one since they smelled so good. They’re a bit bland as a human cookie but they’re not meant to be human cookies.
My dog loved them. He first picked it up after sniffing it, set it back down, circled it and then devoured the thing. I gave a dozen to Lisa and Bill across the street for Ellie, and Ellie devoured it and asked for more. I have another container to give as a gift later.
So the recipe is a winner.
My recipe here is a double batch. The original link made a smaller batch but I never do anything in half measures. Plus if you double the batch you use exactly one can of pumpkin puree. Do not get the pumpkin pie filling in a can – you want pumpkin puree. The extra sugar isn’t good for the dog and it really isn’t good for you.
You also want to make this in a stand mixer. Mine churned through the ingredients and ended up with a strangely rubbery batter. Similar to those “really neat stretchy rubber erasers” that they use in art class.
Rolled out thin is better than thick since they will be dense when cooked. If thick, you will have a little trouble cooking out all the moisture for the right consistency.
Also, keep them in the fridge. They’re human grade and moist so they will spoil eventually like any cookie.
- 4 cups flour
- 1 cup peanut butter (unsweetened or natural)
- 2 cup pumpkin puree (canned, not pumpkin pie filling)
- 4 eggs
- 1 tablespoon cinnamon
- Preheat oven to 350F.
- Add all ingredients to the mixing bowl at once.
- A Stand Mixer is highly recommended.
- Mix ingredients until smooth.
- Consistency will be thick and stretchy.
- Roll the batter out on floured board or table until 1/2 inch or less in thickness.
- Cut with cookie cutters as desired.
- Pierce with fork in each to allow even baking and for steam to escape.
- Bake at 350F for 10 to 15 minutes or until golden.
Lighthouse cookie cutter is optional.