If you haven’t sent us an email requestion a copy of the free sample issue of Life in The Craft Journal yet it’s not too late to still get a copy. Just send us your email address to LifeinTheCraft@outlook.com and we will get it to your inbox as soon as we can.
We have information and simple rituals for both Ostara and Mabon, a couple of spells plus other goodies. Keep in mind this is a sample so it is smaller than the issues starting with the bi-monthly subscription issues. Subscription rates are $4.00 USD per month or $20.00 USD per year (with the yearly subscription you pay for 5 issues but receive 6)
The sample will only be available until Friday, March 8, 2019
1 cup/128 grams shortening or 1/2 cup/113 grams shortening and 1/2 cup/113 grams of butter
1/3 cup/43 grams sugar
2/3 cup/86 grams ground blanched almonds
1 2/3/ 214 grams flour
1/4 teaspoon salt/1.25 ml salt
1 cup/128 grams confectioner’s sugar
1 teaspoon/5 ml cinnamon
Mix together shortening, sugar, and almonds. Soft together flour, salt, and then stir into almond mixture until a soft dough forms. Chill dough for at least one hour. Preheat oven to 325F/165C. Break off pieces of chilled dough and roll pencil thin. Cut rolled dough in 2 1/2/6.5 cm lengths and form each into a verdant shape with your fingers. Bake in an increased cookie sheet until set, but not brown, about 14-16 minutes. Mix together confectioners sugar and cinnamon. Cool cookies on pan, and while they are slightly warm dip each in cinnamon mixture. Makes approximately five dozen crescent Moons. For vegan guests, use a natural sugar substitute in place of refined sugar.
Copyright by Kirin Lee Llewellyn’s Witches’ Datebook 1999 Page 49