Mrs. Lefferts's New Year's Cakes

Preparation

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.)

4. Step 4

   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.)

5. Step 5

   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.