Chef notes
This recipe is exactly as the title says, full of butter, aka deeeelicious. It has been a staple in my family for well over 80 years. I grew up making this recipe with my grandmother and my mother, and it was passed down to my grandmother from her mother. The subtle spice from the cloves, cinnamon and nutmeg really make for a wonderful, subtly spiced cookie.
If the dough gets a little bit too warm while you’re rolling it out, pop it in the fridge for a bit, these cookies should be baked while still cold due to the large amount of butter. Feel free to get creative with the sprinkles and the design on top!
Good luck eating just one; this recipe makes a large quantity and that’s for a reason — they’re addictive! It’s the type of cookie that you leave on your counter and the jar will be empty by the end of the day.
Technique tip: If the dough feels like it's getting soft, put it in the refrigerator for 5 to 10 minutes to firm back up.
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