Break eggs into bowl. Stir in one direction until creamy. Add sugar. Continue stirring in the same direction. Gradually stir in flour, 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. Use a drinking glass to cut out doughnut shaped cookies. Place cookies on a lightly buttered cookie sheet. Let cookies stand overnight (10 to 12 hours). Bake in preheated oven at 325° F. until lightly brown and hard. 

Makes 12 durable and crumb proof teething biscuits.