Mrs. Leffertss New Years Cakes - brown sugar

Method

• In a large bowl, combine the sugar, baking soda, salt and egg.
• Beat until the sugar begins to dissolve and the mixture is very glossy, about 10 minutes.
• Set aside.
• In another bowl, use a pastry cutter to combine the butter with the flour until it resembles coarse meal.
• Slowly stir the milk into the sugar mixture and strain it through a sieve into the flour and butter.
• Add the caraway seeds and zest, stirring until the mixture is just combined.
• Using your hands, divide the dough into 4 balls of equal size.
• Wrap each in plastic wrap and allow them to chill for at least 1 hour in the refrigerator.
• (The balls may be formed into logs about 2 inches in diameter, wrapped well in plastic and frozen for up to 1 month.)
• When ready to bake, preheat the oven to 325 degrees.
• Remove one of the balls of dough from the refrigerator and, on a lightly floured surface, roll the dough out to a thickness of about 16 inch.
• Using a 2-inch oval or round cookie cutter, cut out as many cookies as possible, reworking the scraps as you go.
• (If the dough is frozen, use a sharp knife to cut the logs into thin slices.)
• Transfer the cookie dough to ungreased baking sheets and bake until they are lightly golden and crisp, about 12 to 15 minutes.
• Cool on a wire rack.
• Repeat with the remaining dough balls, or save, refrigerated, for up to 3 days.