2 Eggs
1 c Sugar
2 1/2 c Flour
Break 2 eggs into a bowl. Stir in one direction until creamy. Add 1 cup sugar. Continue stirring in the same direction. Gradually stir in 2 to 2 1/2 cups sifted flour into mixture and continue stirring until stiff. Roll
out dough with rolling pin, between 2 lightly floured sheets of wax paper, to a thickness of 3/4 inch. Cut out doughnut shaped cookies. Place cookies on a lightly buttered cookie sheet. Let stand overnight (10-12 Hours). Bake in preheated oven at 325 degrees until lightly browned and hard. Makes app. 12 durable relatively crumbproof teething biscuits. —–