*a.--I used instant, but just remember that you're trying to puree this and use whatever kind you want

Put everything except the plastic bag in the food processor. Puree til it's all smooth. If you don't have a food processor, you can mash the sardines up with a fork and mix it all together until it's smooth. I didn't try this in a blender. It might work.

Spoon the mixture into the 1 gallon plastic bag. Smooch it down into one corner and cut the corner off - about 1/4 to 1/2 inch back.

Squeeze tiny (cat treat sized) drops of the mixture out onto the cookie sheet. They can be pretty close to each other. This doesn't really spread in the oven. I tried an oiled cookie sheet and one that just had a teflon coating. The oiled sheet was kind of a nuisance, because the drops want to slide away instead of just popping off the end of the bag. They bake the same and come right off with the spatula.

bake for 20 minutes at 325degrees. They'll turn a light brown. Slide them off the cookie sheets onto a paper plate (they can pile up on the plate - it won't hurt) and let cool. I store them in an open container to prevent mold. If they're going to be around your house for a while, you might want to put them in the fridge.