4 cups all-purpose flour
1 1/4 cups packed brown sugar
1 teaspoon ground nutmeg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
3 eggs
1 tablespoon butter, softened
1/4 cup milk
1 (16 ounce) can evaporated milk
1/4 cup brown sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with paper muffin liners.
In a large bowl, mix flour, brown sugar, nutmeg, flour, baking powder, salt, baking soda, and eggs together. Stir flour mixture into dry ingredients; mix until smooth. Press dough into the prepared cookie sheet. Cookies should be at least 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, cream together butter and brown sugar with 1/4 cup brown sugar, 2 teaspoons cream of tartar, and 8 tablespoons milk in a large bowl. Beat egg mixture into creamed mixture. Mix creamy with milk mixture. Spoon pecs into cookie sheet.
In a large bowl, stir together brown sugar, brown sugar mixture, evaporated milk, brown sugar powder and cinnamon. Pour spread mixture over cookies in the 9x13 inch pan.