Ingredients
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2 eggs
1 c. sugar
2 to 2 1/2 c. sifted flour
Preparation
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Break the eggs into a bowl.
Stir in one direction until creamy. Add the sugar. Continue stirring in the same direction. Gradually stir the flour into the mixture and continue stirring until mixture is stiff. Roll out dough with rolling pin between 2 lightly floured sheets of wax paper to a thickness of 3/4-inch. Use a drinking glass and a salt shaker to cut out doughnut shaped cookies.
Place cookies on a lightly buttered cookie sheet.
Let formed cookies stand overnight (10 to 12 hours).
Bake in preheated oven at 325\u00b0 until lightly brown and hard. This recipe makes approximately 12 durable and relatively crumbproof teething biscuits.
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