MOON RITUAL CAKES
1 cup shortening or 1/2 cup
shortening and 1/2 cup butter.
1/3 cup of sugar
2/3 cup of ground blanched almonds
1-2/3 cup of flour
1/4 teaspoon of salt
1 cup of confectioner's sugar
1 teaspoon cinnamon



Mix together the shortening, sugar, and the almonds. Sift together
flour and salt, then stir into almond mixture until a soft dough forms. Chill dough
for at least one hour. Preheat oven to 325 degrees. Break off pieces of chilled
dough and roll pencil thin. Cut rolled dough in 2-1/2 inch lengths and form each
length into a crescent shape with your fingers. Bake on an ungreased cookie
sheet until set, but not brown, about 14-16 minutes. Mix together confectioner's
sugar and cinnamon. Cool cookies on a pan, and while they are slightly warm
carefully dip each in cinnamon mixture. Makes approximately five dozen crescent
Moons. For vegan guests, use a natural sugar substitute in place of the refined sugar.


~By Kirin Lee~


~®The Almighty Sorceress, ©1998, 1999, 2000~




    

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