Hard Teething Biscuits - cooking recipe

Ingredients

2 eggs
1 c. sugar
2 to 2 1/2 c. flour (can be white, wheat or combination)

Preparation

Break eggs into a bowl and stir until creamy.
Add sugar and continue to stir.
Gradually add enough flour to make a stiff dough.
Roll out between two sheets of lightly floured wax paper to about 3/4-inch thickness.
Cut into shapes with metal type cookie cutters.
Place on lightly greased cookie sheet.
Let it stand overnight (10 to 12 hours).
Bake at 325\u00b0 until browned and hard.
This will make approximately 12 durable and almost crumb-free teething biscuits.