Best Cauldron Cookies Recipes

CAULDRON COOKIES

Cauldron Cookies image

From a Wiccan website that I plan to make for the next Sabbat. The site itself said: This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers. (The above "Cauldron Cookies" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, page 167, Citadel Press, Carol Publishing Group Edition, 1995.) Prep time includes refrideration (sp).

Provided by Sarah

Categories Dessert

Time 14h8m

Yield 36 Cookies

Number Of Ingredients 7

Ingredients

3/4 cup softened butter
2 cups brown sugar
2 large eggs
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
2 cups flour
1 cup finely chopped pecans

Steps:

Cream the butter in a large cast-iron cauldron (or mixing bowl).
Gradually add the brown sugar, beating well.
Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended.
The next step is to stir in the flour and pecans.
Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.
Bake in a 375° preheated oven for approximately 8 minutes.
Remove from the oven and place on wire racks until completely cool.

CAULDRON CAKES (SPICE CAKES FROM HARRY POTTER)

Cauldron Cakes (Spice Cakes from Harry Potter) image

Make and share this Cauldron Cakes (Spice Cakes from Harry Potter) recipe from Food.com.

Provided by Michael J. Esswein

Categories Dessert

Time 35m

Yield 21 small cakes, 21 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or 1/2 cup softened margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

Steps:

Preheat oven to 350 degrees.
Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
Mix other solid ingredients and milk in gradually in the large mixing bowl.
Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
Decorate with sprinkles and frosting if desired.
These cakes go well with honey.

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