Break 2 eggs in a bowl. Stir in one direction until creamy.
Add 1 cup of sugar.
Continue stirring in same direction.
Gradually stir in 2 to 2 1/2 cups sifted flour into 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 shalt shaker to cut out doughnut shaped cookies. Place cookies on a lightly buttered cookie sheet. Let formed cookie stand overnight (10-12) hours.
Bake in preheated oven at 325 degrees until lightly brown and hard.
This recipe make s approximately 12 durable and relative crumble proof teething biscuits.
If you enjoyed this article, please consider sharing it!
