Mrs. Lefferts's New Year's Cakes

• 1 pound light brown sugar, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 1 1/4 cups butter, chilled
• 8 1/2 cups flour
• 1 cup milk
• 2 tablespoons caraway seeds
• Finely grated zest of 2 oranges

1. In a large bowl, combine the sugar, baking soda, salt and egg.
2. Beat until the sugar begins to dissolve and the mixture is very glossy, about 10 minutes.
3. Set aside.
4. In another bowl, use a pastry cutter to combine the butter with the flour until it resembles coarse meal.
5. Slowly stir the milk into the sugar mixture and strain it through a sieve into the flour and butter.
6. Add the caraway seeds and zest, stirring until the mixture is just combined.
7. Using your hands, divide the dough into 4 balls of equal size.
8. Wrap each in plastic wrap and allow them to chill for at least 1 hour in the refrigerator.
9. (The balls may be formed into logs about 2 inches in diameter, wrapped well in plastic and frozen for up to 1 month.)
10. When ready to bake, preheat the oven to 325 degrees.
11. 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.
12. Using a 2-inch oval or round cookie cutter, cut out as many cookies as possible, reworking the scraps as you go.
13. (If the dough is frozen, use a sharp knife to cut the logs into thin slices.)
14. Transfer the cookie dough to ungreased baking sheets and bake until they are lightly golden and crisp, about 12 to 15 minutes.
15. Cool on a wire rack.
16. Repeat with the remaining dough balls, or save, refrigerated, for up to 3 days.

brown sugar, baking soda, salt, egg, butter, flour, milk, caraway seeds, oranges

Taken from cooking.nytimes.com/recipes/6492 (may not work)