Dog Cookies with Chicken Broth

2 cup whole wheat flour
2/3 cup yellow cornmeal
1/2 cup sunflower seeds, shelled
2 tbsp. corn oil
1/2 cup chicken broth
2 eggs, mixed with 1/4 cup low-fat milk
1 egg, beaten

Preheat oven to 350 F. In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let stand 15 to 20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg. Bake for 25 to 35 minutes, until golden brown. Remove and cool. Store in airtight container.