Ingredients
- 1 pound light brown sugar, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1 ¼ cups butter, chilled
- 8 ½ cups flour
- 1 cup milk
- 2 tablespoons caraway seeds
- Finely grated zest of 2 oranges
- Nutritional Information
Nutritional analysis per serving (14 servings)
575 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 9 grams protein; 58 milligrams cholesterol; 281 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 dozen, depending on size
Preparation
- 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.
2 hours
Dining and Cooking