Challenge Entry: Samhain Ritual

Witchy Wisdom
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2

I use two different cake receipes depending on whether the ritual is for a Sabbat or an Esbat.

Simple Sabbat Cakes

  • 3/4 C. soft butter
  • 2 C. brown sugar
  • 2 eggs
  • 1 Tbsp. lemon juice
  • 2 tsp. grated lemon rind
  • 2 C. flour
  • 1 C. finely chopped walnuts (optional)
  • Powdered sugar or cinnamon sugar

Cream the butter in a large mixing bowl. Gradually add the brown sugar and mix well. Add eggs, lemon juice, and rind. Mix until well-blended.

Stir in flour and walnuts. Cover and refrigerate overnight. When chilled, shape dough into crescent moons and place 3" apart on greased cookie sheet. Bake at 375 for 8 -10 minutes. Allow them to cool before serving. If you like, sprinkle them with powdered sugar or cinnamon sugar as they cool.

Moon Cookies

Make these crescent-shaped cookies to celebrate during an Esbat rite, but can also be used for your Cakes and Ale ceremony. You can dip them in chocolate or decorate them with frosting and silver sprinkles for an added bonus!

  • 2 1/2 Cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp. baking powder
  • 2 Sticks of butter (1 Cup), softened
  • 2 1/2 Cups sugar
  • 1 egg
  • 1 tsp. vanilla extract

Blend flour, baking soda, and baking powder together. In another bowl, cream the butter and sugar together. Add the egg to the butter and sugar and mix well. Add vanilla extract. One cup at a time, add the flour mix into the wet ingredients. Mix until it’s nice and doughy.

Flour your hands, and roll dough into pieces about the size of a golf ball. Squash it down and shape it into a crescent, and then flatten it down. Another option is to roll the dough out and cut it with crescent cookie cutters – be sure to flour your cookie cutters before you use them, or the dough won’t come out as well.

Bake on an ungreased baking sheet at 350 for about ten minutes, until the sides begin to brown.

Make icing with the following ingredients:

  • 1 8-oz block of cream cheese, softened
  • 1 stick butter, softened
  • 4 Cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. milk

Blend the cream cheese and butter together, and then gradually add in the powdered sugar. Add the vanilla and mix well. Blend in the milk (add a little more if your icing doesn’t seem creamy enough). After your moon cookies have cooled, use this to frost them.

Optional: add silver sprinkles to your cookies while the frosting is still wet, or dip half the cookie in chocolate and frost the other half in white.

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