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