Cream your soft butter and sugar together in a large bowl until smooth, then add the eggs and beat until the mixture is nice and fluffy.

Stir your dry ingredients together in a separate bowl. The ground nutmeg is the secret here, it adds a wonderful, cozy aroma to your kitchen.

Alternately add the dry mixture and the milk to your creamed mixture, blending gently until a soft dough forms. If the dough feels a bit too sticky to work with, just mix in a little extra flour until it’s easy to handle.

Roll the dough out to about 1/4-inch thickness. Use a well-floured clean countertop or a cutting board. Cut the dough into whatever shapes make you happy.

Bake at 375°F for about 8 minutes. Keep a close eye on them, you want them soft and just set, not overly browned. Let them cool on wire racks.

Yield: This single, incredibly generous batch easily yields 75 to 100 cookies, making it perfect for sharing, freezing, or enjoying over a long week.