GRANDMOM WEBER'S HEAVY COOKIES

MAKES ABOUT 10 DOZEN MEDIUM COOKIES

Grandmom Weber made these cookies in bulk every Christmas. She would put them in empty pretzel or chip cans and give one to each of her 8 children for their families. Additionally, she would have an endless supply at her house for visitors. It is not a fancy cookie and, as the name implies, it is a very heavy dough making it perfect for "dunking". My mother and I have rekindled the tradition of making these every year, and sometimes throughout the year. This is half of the original recipe. It can be easily doubled. The amount of cookies it yields depends on the size of the cutters used.

INGREDIENTS

3/4 pound (3 sticks) butter, softened

2-1/4 cups sugar

1 egg

1 teaspoon nutmeg

1/2 teaspoon baking soda

1 cup milk

8 cups, more or less, all-purpose unbleached flour

Cream the butter and sugar. Add the egg and beat well. Beat in the nutmeg. Dissolve the baking soda in the milk. Add to creamed mixture, alternating with flour. (Start with less flour and gradually add more until dough is the consistency for rolling.) Chill dough in several batches. When well chilled, remove from refrigerator, one batch at a time. Dough may need to soften slightly before rolling. Roll to thickness of about 1/4-inch. Cut out with large cookie cutters. Place on greased cookie sheets. Bake at 375° F for approximately 10 minutes. Remove from cookie sheets and cool. (Cookies will be somewhat tough. If too tough, you added to much flour.) Store in airtight containers. Cookies are best if allowed to set several days before serving.

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