Remembrance Cookies, a Samhain cookie recipe.
Samhain (pronounced / sah-win/ SOW-in, is a Gaelic festival marking the end of the harvest season and the beginning of winter or the "darker half" of the year. Traditionally, is celebrated from sunset on 31 October to sunset on 1 November, which is about halfway between the autumn equinox and the winter solstice. It is one of the four Gaelic seasonal festivals, along with Imbolc, Beltane and Lughnasadh. Historically, it was widely observed throughout Ireland, Scotland and the Isle of Man.
Remembering ancestors on Halloween.
November 1 marked the end of summer and the harvest and the beginning of the dark, cold winter, a time of year that was often associated with human death. Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred. On the night of October 31 they celebrated Samhain, when it was believed that the ghosts of the dead returned to earth.
Samhain was often celebrated similarly to a festival of the dead and was very influential to Halloween traditions such as trick-or-treating and wearing costumes. Still honored by Wiccans and witches today.
Remembrance Cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering.
Ingredients:
1 1/2 cups powdered sugar
1 cup butter
1 egg
2 teaspoons vanilla
1 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 1/2 Tablespoons chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
