Italian Teething Cookies Recipe

In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes until the mixture is thick and pale.

Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, add more flour.

On a lightly floured surface, roll the dough into long log shapes, about 1½ inches in diameter, and as long as the cookie sheet. Cover with a clean towel and let them sit out overnight

Preheat oven to 375 degrees F.

Remove the rolls of dough from the cookie sheets and place them on a lightly floured surface. Cut into 1½ inch long pieces and return them to the baking sheets.

Bake for 15 to 20 minutes in the preheated oven until they are a light brown.

Remove from baking sheets to cool on wire racks. These cookies can be stored for a month in an airtight container.