_-_The_Day_of_the_Dead_(1859).jpg) |
| William-Adolphe Bouguereau (1825-1905) - The Day of the Dead (1859) |
1 Cup Butter
3 3/4 Cups Sifted Flour
1 Cup Fine Sugar
1/4 tsp Nutmeg
1 tsp Cinnamon
1 tsp Ginger
1 tsp Allspice
2 Eggs
Currants or Raisins
2 tsp Cider Vinegar
Currants or Raisins
2 tsp Cider Vinegar
4-6 Tbsp Milk
powdered sugar
Preheat oven to 350°F.
Cut the butter into the flour with a pastry blender or a large fork.
Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
Mix with the flour mixture until a stiff dough is formed.
Knead thoroughly and roll out 1/4-inch thick.
Cut into 3-inch rounds and place on greased baking sheets. Decorate tops with currants or raisins in the form of a cross. Prick several times with a fork and bake for 20-25 minutes.
Sprinkle lightly with powdered sugar while still warm.
Preheat oven to 350°F.
Cut the butter into the flour with a pastry blender or a large fork.
Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
Mix with the flour mixture until a stiff dough is formed.
Knead thoroughly and roll out 1/4-inch thick.
Cut into 3-inch rounds and place on greased baking sheets. Decorate tops with currants or raisins in the form of a cross. Prick several times with a fork and bake for 20-25 minutes.
Sprinkle lightly with powdered sugar while still warm.
Hallowtide
Originally Hallow's Eve or Halloween was the start of a Triduum, a three day festival encompassing Halloween, All Saint's Day, and All Souls Day. In England, a tradition associated with All Souls Day was Souling or Soalin, where bands of children and the poor went round begging for money, apples, ale, or cake.
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