Happy Lughnasadh (loo-nuh-suh), my friends. Aye, I'm a few days early, yet it’s Friday Feast here in the Tavern, so I thought to kick-off the celebrations today. This harvest festival is named after the Celtic God Lugh who was a great warrior. According to the Ulster Cycle (or known as the Red Branch) of Irish mythology, he fathered the legendary Cúchulainn.
Lughnasadh is Irish Gaelic and means “the násad” (games or assembly) of the hero, Lugh. Lughnasadh is also called Lammas Day, from the Anglo-Saxon hlaef-mass, meaning "loafmass." In the Anglo-Saxon Chronicle of 921 A.D., it states as "the feast of first fruits." It marked the first harvest when the grain was gathered, ground, and baked into a loaf. In the Celtic wheel of the year, Lughnasadh marks the first day of autumn.
If you are able, spend some time outdoors and notice the shifting of the sun.
1 cup butter, softened (I like to use Kerrygold butter)
1 cup sugar
2 cups flour
¼ cup Irish Whiskey
2 tablespoons grated lemon peel
1/2 cup raisins
¼ cup almonds or pecans, chopped
Preheat oven to 375 degrees.
Cream together the butter and sugar.
Beat in eggs, one at a time, until blended.
Add flour and Irish Whiskey and beat until smooth. Add raisins, lemon peel, and nuts. Mix well.
Drop dough from a tablespoon onto a greased cookie sheet or Silpat
Bake for 6 to 8 minutes.
Remove from sheet while cookies are still warm.
Makes 5 dozen.
Perfect with a glass of cool lemonade or a wee dram of whiskey.