Samhain Cookies can take any shape.These cookies can be used as Sabbat "cakes" for rituals and are like a cross between shortbread and sugar cookies.  They are buttery, and not overly sweet.  They are excellent with coffee and teas, and also pair well with ciders and tisanes.  This recipe is for a rather small batch so you can taste the subtle, sweet honey flavor without using a lot of ingredients.

Cookies can be shaped like spooky fingers with almond nailsFor rituals, you can shape, mold, press or cut these cookies into a varitiety of forms such as pentacles, moons stars, spirals, etc.  Let your imagination have fun!  If you roll them into finger shaped sticks, you can use toasted almonds for fingernails, press lines in for the knuckles, and sprinkle cinnamon sugar on them to give them a "grave finger" look.

For the Goddess
For the God
  • 1 Egg
  • 3 1/2 Tablespoons Honey
  • ½ Cup Margarine or Butter
  • 1 Tablespoon Vanilla
  • 1 3/4 Cup Flour
  • ½ teaspoon Baking Powder
  • 1 teaspoon ground Chamomile Flowers (You can use the contents of chamomile tea bags.)

Step 1: Preheat oven to 375° Fahrenheit. Spray a cookie sheet with non-stick spray.

Step 2: In a large bowl combine all the Goddess ingredients and blend well in a clockwise or deosil fashion.

Step 3: In another large bowl combine all the God ingredients and blend well in a clockwise or deosil fashion.

Step 4: Combine the God and Goddess ingredients in one bowl and mix well.

Step 5: Roll teaspoonfuls of dough into balls. Roll balls in sugar, place on cookie sheet and flatten slightly. Press a shape into the top of cookies if desired with a pentacle pendant, cookie mold, fork, glass or other press. Runes can also be carved into cookies with a knife or pressed into the dough with toothpicks.

Step 6: Bake for about 10 minutes or until golden brown. Remove from pan and tumble in sugar again if more sweetness is desired.

Autumn LeavesVariations:

  • Step 5 Variation: Dough can also be rolled out onto a floured board 1/4 inch thick, and cut into shapes with cookie cutters. Sprinkle shapes with sugar prior to baking.
  • Colored Sugars and frostings may also be used after cookies have cooled.
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