Teething Cookies
Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
Directions
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 2½ 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 ¾ 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℉ (160℃) until lightly browned and hard.
