Cauldron Cookies Recipe by Gerina Dunwich 3/4 cup softened butter 2 cups brown sugar 2 eggs 1 tablespoon lemon juice 2 teaspoons grated lemon rind 2 cups flour 1 cup finely chopped pecans 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 rind, 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-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool. 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.

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