White Funeral Cakes (Seedcakes)

• 6 cups cake flour, sifted twice
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) butter, at room temperature
• 2 cups granulated sugar
• 2 teaspoons grated nutmeg
• 1 tablespoon caraway seeds
• 1 cup milk

1. Sift two cups of the flour with the baking soda and set aside.
2. Cream the butter and sugar together in a bowl.
3. Add the nutmeg and caraway seeds.
4. Add the milk alternately with the two cups of flour mixed with the soda, stirring together gently.
5. Gradually sift in the remaining flour and work it in to form a soft dough.
6. Cover and refrigerate at least two hours, preferably overnight.
7. Preheat oven to 325 degrees.
8. Roll dough one-quarter inch thick on a lightly floured board and cut into shapes about three inches in diameter.
9. Place on an ungreased baking sheet.
10. Bake about 20 minutes, until the cakes are firm and turning golden on the bottom.
11. The scraps may be rerolled, cut and baked.

cake flour, baking soda, butter, sugar, nutmeg, caraway seeds, milk

Taken from cooking.nytimes.com/recipes/4276 (may not work)