Imbolc is a celebration of the coming Spring. We are halfway between the Winter Solstice and the Spring Equinox. Almost there! For the Northern hemisphere, this is celebrated on February 1st/2nd.
We have had a mild Winter here to say the least, but I am still very much looking forward to more sunny skies and green leaves. This also means I can start planning out a garden. Last year was not a good garden year. Many farmers seemed to have issues, but our little garden produced very little beyond the zinnia blooms. I had saved tons of seeds from our previous year's peppers, but none of them sprouted.
I'm looking to change it up a little this year and plant more in containers. Our family doesn't necessarily need a large garden, but we do like some fresh veggies. We were swimming in jalapeno peppers two years ago. I now know I do not need 6 pepper plants!
To celebrate the coming of Spring, I'm
- 1 cup (1/2 lb.) butter
- 1 3/4 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dry thyme leaves
- 1 tablespoon grated lemon peel.
- Combine butter and 1 1/2 cups sugar; beat until thoroughly blended.
- Beat in eggs until smooth.
- Add flour, baking powder, thyme, and lemon peel; mix well.
- Put remaining 1/4 cup sugar into a small bowl. Shape into 1 Tbsp-size balls (chill for an hour for easier handling); drop balls into sugar & roll to coat.
- Place balls 1 inch apart on ungreased 12x15" sheet. Bake at 375 degrees 12 to 15 minutes.
Makes about 5 dozen cookies.
*I was all gung-ho ready to make these and only then realized, I don't have any eggs. I knew I forgot something at the store this morning.