“This recipe is from my husband’s fourth great-aunt on his mother’s side, and it was developed when all they had to use were wood-burning ovens. The original recipe also called for churning your own butter. His grandmother had to use trial and error for a long time to come up with how much flour to use, since they didn’t have that amount on the original recipe. They finally rested on 6 cups, and this dough will keep for up to a month in an airtight container in the fridge. It’s been such an honor to learn this recipe from the Samples family and help keep it alive!”
- ¾ cup softened butter
- 1 ½ cup sugar
- 3 eggs
- 1 tsp vanilla
- ½ tsp lemon juice (optional)
- 1 tsp baking soda
- 3 tsp hot water
- ½-1 tsp nutmeg
- 3 tbsp milk
- 6 cups plain flour
Combine butter, sugar, and eggs with an electric mixer.
Once the mixture is well combined, add in vanilla and optional lemon juice.
In a separate bowl or cup, dissolve the baking soda in hot water and add that to existing mixture.
Add in nutmeg and milk, and mix until thoroughly combined.
Begin to incorporate flour one cup at a time, and it’s helpful to use a dough beater attachment at this stage if you have one.
Chill dough for at least 2 hours before rolling it out to a quarter inch on a floured surface and cutting out your desired cookie shapes.
Bake at 350° for 15 minutes or until golden brown. Let cool and add icing if desired.
Brooke Rongey with family