Moon Ritual Cakes

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