Holy Mackerel Cookies
- ½ cup canned mackerel drained and crumbled
- 1 cup whole grain bread crumbs
- 1 egg beaten
- 1 tbsp Nummy Tum Tum Pumpkin Puree
- Combine all ingredients, mix well. Drop ¼ teaspoon balls onto a greased cookie sheet. Bake at 350 F for 8 minutes. Cool biscuits completely, and store covered in the fridge for 1 week, or in the freezer for 3 months.