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Grandma's Heavy Cookies

cookies

Not a fancy cookie, but perfect for "dunking".



Ingredients:

3/4 pounds butter, softened
2-1/4 cups sugar
1 egg
1 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup milk
10 cups, or less, all purpose unbleached flour

Directions:
  1. Cream the butter and sugar.
  2. Add the egg and beat well.
  3. Beat in the nutmeg.
  4. Dissolve the baking soda in the milk.
  5. Add to creamed mixture, alternating with flour. (Start with less flour and gradually add more until dough is the consistency for rolling.)
  6. Chill dough in several batches.
  7. When well chilled, remove from refrigerator, one batch at a time.
  8. Dough may need to soften slightly before rolling.
  9. Roll to thickness of about 1/4-inch.
  10. Cut out with large cookie cutters.
  11. Place on greased cookie sheets.
  12. Bake at 375° F for approximately 10 minutes.
  13. Remove from cookie sheets and cool. (Cookies will be somewhat tough. If too tough, you added to much flour.)
  14. Store in airtight containers.
This is half of the original recipe. It can be easily doubled.
Cookies are best if allowed to set several days before serving.
The amount of cookies depends on the size of the cutters used.
Gingerbread

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