Instructions: Beat eggs and sugar well, add vanilla then dry ingredients.

Refrigerate several hours or overnight.

Form into logs 1-2 inches in diameter. Wet hands help keep dough from sticking to hands. Bake at 350 degrees for 35-40 minutes. Remove from oven, allow to cool for 10 minutes then slice cookies 1/2 inch thick. Toast at 300 degrees until very dry.

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