Teething Cookies -

1 c Sugar

2 1/2 c Flour

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

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. --