Prep 5 mins
Cook 25 mins
This makes about 12 teething cookies for your little one. And they have very few crumbs. Cooking time does not include sitting time.
- In a bowl stir eggs until creamy.
- Then add in sugar and mix well.
- Then add in flour just until the dough is stiff and easy to handle.
- Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes).
- Put on a cookies sheet and let sit overnight or for 10 hours.
- Put in the oven and bake at 325 until they are browned and hard to the touch.
I haven't made this yet, but definitely will! I wanted to post a review right now about the egg debate so that when more parents come along the aren't as confused about the Yolk vs White dilemma and that if they are still concerned there are substitutes for them as well. Though, I wouldn't know how well they would do in any recipe. http://wholesomebabyfood.momtastic.com/eggs.htm#.UPVonR1EGr4
"Many pediatricians will say that using a whole egg in a baked good recipe (for the non-allergic baby/child) is fine for the infant who is between 8-9 months old." I will definitely be making these later. Trying to find a good, simple and not too messy teething biscuit/cookie!
I made these and my toddler son and infant daughter simply attacked them. My son (with teeth) could only suck and nibble on them, they came out so hard and perfect. I used an egg shaped cookie cutter because it did seem to fit into their mouths better. LOVE this recipe! SO highly recommended!!
These are great! My toddler calls them "Mouth Cookies" and it really helps them with that overwhelming desire to CHEW something. My son is almost 3 and still having molars coming in and loves chewing; my daughter is 1.5 and dealing with canines coming in - for both kids, these are welcome. I'm not worried about the egg white issue with my kids' ages... plus these are VERY well cooked! This is a super option to storebought, expensive, less-healthy biscuits. THANKS VERY MUCH!!! Colton & Casey's Mom in Montana