“Lucy Light; The Shortest Day & The Longest Night!”

“Lucy Light; The Shortest Day & The Longest Night!”

St. Lucy’s Feast Day is celebrated December 13, though since Gregorian calendar reform, the feast day no longer lands on the eve of Winter Solstice as it once did, so the focus on light may feel a little puzzling at first.

I find St. Lucy’s Feast to be a nice advent to Winter Solstice, reminding me to pay attention and  give presence to the significance and power of the shortest day & longest night. Though the worst of winter lies just ahead, the significance of knowing the days are growing longer is a huge lifter of spirit, and truly a yearly event worth celebrating.

To mark a feast day with many food references to sunshine and magic, what could call to mind sunshine more than yellow corn cookies in the shape of the sun? Simple, gluten-free, and virtuous while still being delightful and celebratory.  Plus, simple, earthy, and unfussy.

I am all for a category of sweets that is regular part of a nutrient dense, locally sourced everyday diet, not a shameful guilt-inducing lack of discipline, how about you?

Masa Zaletti (Cornmeal Cookies)

Not-too-sweet but perfectly delicious Italian cornmeal cookies. Vegetarian, gluten free. From my tattered-and-stained favorite whole grains cookbook, "Whole Grains For A New Generation" by Liana Krissoff.
Servings 28 cookies

Ingredients
  

  • 1/3 cup dried currants
  • 1-1/2 cups masa harina
  • 1 cup raw fine yellow cornmeal
  • Pinch salt
  • 10 TBS unsalted butter melted
  • 3 large egg yolks beaten
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • Grated zest of 1 large lemon

Instructions
 

  • Preheat oven to 375° F. Line two baking sheets with parchment paper.
  • Put the currants in a bowl and cover with hot water, let soak until soft.
  • Meanwhile, in a large bowl, whisk together the masa marina, yellow cornmeal, and salt. Using a rubber spatula, stir in the butter.
  • In a medium bowl, whist together the egg yolks, sugar, baking soda, and lemon zest. Pour the mixture into the masa marina mixture and stir to combine. Drain the currants, reserving the soaking water; add the currants to the dough and knead gently in the bowl with your hands until the dough is thoroughly combined, sprinkling in up to 4 TBS of the currant soaking liquid little at a time to make a dough that holds together when you squeeze it.
  • Scoop up a rounded tablespoon-size chunk of dough and squeeze it into a ball; flatten it between your palms to make a 1/4-inch thick round and place it on the prepared baking sheet. (Or, drop the batter onto the cookie sheet and use a decorative cookie stamp to make it festive.)
  • Repeat with the remaining dough, arranging cookies 1" apart. Bake until golden brown at the edges and firm in the centers, about 12 minutes, rotating the pans halfway through so they brown evenly.
  • Let cool on the pans for 5 minutes, then transfer to wire racks to cool.