Baby Cereal Biscuits recipe

2 tablespoons shortening
1/2 cup granulated sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon water
1 1/2 cups baby cereal

Preheat oven to 300 degrees F (150 degrees C).

Cream shortening and sugar. Add eggs, baking soda, salt, vanilla extract and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 (1-inch) bars, smoothing edges so they will not be sharp. Place on ungreased cookie sheet. Bake for 20 to 30 minutes or until dry. Store in uncovered container overnight

Teething Biscuits recipe

(classic from the Buffalo News)
Ingredients:
2 - 1/2 cups flour
1/2 cup instant nonfat dry milk powder
1/2 cup wheat germ
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
¾ cup sugar
¾ cup vegetable oil
1 egg
1/2 cup undiluted, frozen orange juice concentrate, thawed
Directions:
Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.
In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make stiff dough. Refrigerate for 1 to 2 hours.
Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge.
Cut into 2 by 3/4-inch bars; separating the cookies isn't necessary. Bake 15 minutes in preheated 375 degree F (190 degrees C) oven until light brown.
Remove from oven; recut on the same lines. Return to oven. Turn off heat and let set until oven is cool. Makes about 6 dozen cookies that can be frozen and thawed as needed.