By North Star



2 EGGS
1 cup SUGAR (white or brown)
2 to 2 1/4 cups FLOUR (white, whole wheat, or a combination)
1/4 cup wheat germ
dash of cinnamon

Directions:
Break eggs into 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" thickness. Cut into round shapes or whatever shape you choose.

Place on a lightly greased cookie sheet.
Let stand overnight (10-12 hours).
Bake at 325°F (165°C) until browned and hard.
This will make about twelve durable and almost crumb-free teething biscuits.