-
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.
