Post by Kate on Oct 14, 2013 21:28:02 GMT -5
Remembrance Cookies
These are served on All Hallow's Eve and eaten while rembering dead loved ones and ancestors. They can also be served before and after engaging in a seance or using a Ouija board to contact the dead. Leftover cookies are left outside near the bonfire (or smaller fire if you aren't going to build a bonfire) as an offering to the dead. This can either be a very solemn, or a joyous ritual, depending on the participants.
1½ cups powdered sugar
1 cup butter (2 sticks) softened
1 egg
2 tsp. vanilla
1 tsp. almond extract
2½ cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1½ Tbsp. 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 inch on a floured surface. Cut out with gingerbread men/women cutters, Halloween cookie cutters, or simply make round cookies if you like, and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes, or until lightly brown.
These are served on All Hallow's Eve and eaten while rembering dead loved ones and ancestors. They can also be served before and after engaging in a seance or using a Ouija board to contact the dead. Leftover cookies are left outside near the bonfire (or smaller fire if you aren't going to build a bonfire) as an offering to the dead. This can either be a very solemn, or a joyous ritual, depending on the participants.
1½ cups powdered sugar
1 cup butter (2 sticks) softened
1 egg
2 tsp. vanilla
1 tsp. almond extract
2½ cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1½ Tbsp. 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 inch on a floured surface. Cut out with gingerbread men/women cutters, Halloween cookie cutters, or simply make round cookies if you like, and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes, or until lightly brown.