*a--If you don't have enough wheat flour, substitute with a little rye flour.
*b--I happened to have one of those cans of onion soup/dip mix, so I dipped out of that. If you want to use one of the pkts and have a little left over, go ahead and put it in and adjust the recipe with a little more liquid.

Get your bread machine out - if you have one - otherwise, mix this together with a mixer and knead it like you would a loaf of bread. It's about a 1 lb loaf size.

My bread machine calls for putting the liquids in first, then the dry. I usually don't put all of the liquid in at once. I add half of the liquids, then the dry stuff, then add the rest of the liquid as needed.

I run the machine on the whole wheat cycle, but you're going to take it out when the machine beeps for removal for "rolls, buns, etc" so use whatever cycle you want. If you're doing this with a mixer, let it rest before kneading it the last time. This gives the flour time to absorb the liquid and results in a more workable dough.

Spread a clean dishtowel or waxed paper on the counter. Sprinkle it with some corn meal.
Put the dough on the towel and roll it out to about 1/4 to 1/2 inch thick. This recipe should roll out to about the size of a med/large pizza dough.

If you want to cut it into shapes with a cookie cutter, that's fine. Because of the yeast, it has a "springy" texture, and you'll probably need to pull them apart before putting on the cookie sheet. I frequently use a spatula to lift about a dozen at a time onto the cookie sheet & separate them a little with my finger. They don't really spread like "human" cookies do.

Bake on an ungreased cookie sheet for 30 minutes. It makes about 2 sheets of snacks. When done, slide them off onto a paper plate and set up out of reach while,they cool.

Store in the refrigerator or open on the back of the counter; storing in an airtight container will encourage the growth of mold.