Imbolc... Midwinter, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara), February 1st or 2nd in the Northern Hemisphere. It marks the beginning or return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone however at Imbolc she is in her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories.
Although there may be snow on the ground and chilly temperatures, the Sun begins to shine stronger. The warmer days of Spring lie ahead as the most difficult days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and Nature slowly begin to reawaken from their wintery slumber, so do we.
The word Imbolc means "in the belly of the Mother" because the seeds of Spring are beginning to stir in the belly of Mother Earth. These Lemon Poppy Seed Melts are perfect for honouring Brigid and celebrating Imbolc as they represent potential, new beginnings, inspiration and growth.
Imbolc Lemon Poppy Seed Melts
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1/2 cup butter, softened
1/2 cup granulated sugar
1 tablespoon poppy seeds
1/8 teaspoon baking soda
1 egg
1 tablespoon milk
grated rind of 1 lemon
1/2 teaspoon vanilla
1 1/2 cups unbleached all purpose flour
1 cup sifted icing sugar
Preheat oven to 375ºF. Line a cookie tray with baking parchment paper.
Beat the butter until fluffy, about 1 minute, on medium speed, if using an electric mixer. Add the sugar, poppyseed and baking soda and mix together with a wooden spoon. Beat in the egg, milk, grated lemon rind, and vanilla. Then stir in the flour.
Roll the dough into balls, no larger then a walnut, and place on the prepared cookie tray, flour the tines of a fork and gently press the dough balls down. Pop the tray into the fridge for about 10 to 15 minutes, to firm up the dough slightly before placing in the oven to bake.
Bake in the preheated oven for about 7 to 9 minutes.
Sift the icing sugar and put it in a plastic bag. When cookies are done and are still warm, put them in the bag with the icing sugar and shake gently to coat. Place cookies on a wire rack to cool and once completely cooled give them another shake in the bag for a second coat of icing sugar.