Call it Cold, call it the Long Nights Moon. It is here tomorrow, and if it’s not too cloudy where you are, you should get outdoors to try and appreciate it. This is because it will appear larger than normal, due to its proximity to earth. Referred to as the Cold Moon by Native American Indian cultures, this was due to its proximity to the Winter Solstice, marking the longer nights and the colder section of the year. Here are some notions to mark the occasion and keep the Solstice celebration going all weekend long!

Build a bonfire or make a firepit fire to moon gaze under. You may even catch a meteor shower this year, if you’re far away from the city lights. Toast marshmallows and make homemade Moon Pie cookies, putting the melty goodness between two small graham cracker-style cookies (see recipe below). This is always an ideal time of year for quiet reflection. Choose the scrying method of your choice (I prefer a detailed tarot read that I can note in my Book of Shadows) and meditate on what the signs have to tell you as guides for the coming year. Consider your immediate past, present, and future: are you focusing your energies on being your best self? Imagine how you can better align any areas of your life that are out of whack. Your relationships will suffer if not all is right with you. Plan a “me time” date with yourself once a week throughout the month of January and stick to it. This can be both a time of letting go and replacing the dark with more positive energies and activities in your life.

Light all the holiday lights and candles and keep them going until you’re ready for bed. If you can sleep with the warm, orange glow, keep a Himalayan salt lamp on in your bedroom for the night. Invite dreams of the near future, and what it may bring you.


For the cookies

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon salt

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 and 3/4 cups all-purpose flour

1 tablespoon cornstarch

For the filling *(Easy option: use store-bought, toasted marshmallows)

2 tablespoons water

2 tablespoons light corn syrup

1/3 cup granulated sugar

1 egg white room temperature

1/2 tablespoon gelatin powder

1 tablespoon cold water

1/4 teaspoon vanilla extract

For the chocolate glaze

12 ounces semisweet chocolate chopped

1 tablespoon vegetable oil

In a large mixing bowl, beat the butter, sugars, and salt together with an electric mixer on medium speed until well combined. Add the egg, egg yolk, and vanilla; beat until incorporated.

In a medium bowl, whisk the flour and cornstarch together. Add it to the butter mixture and beat until fully incorporated. Gather the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 350°F. Scoop 1 tablespoon sized pieces of dough and roll them into balls. Place the balls of dough 2 inches apart on a baking sheet lined with parchment paper or silicon mat. Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the filling:

Combine the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, about 235°F.

Meanwhile, in a large bowl, beat the egg white on medium speed until soft peaks form.

Sprinkle the gelatin over the water and set aside to soften. Once the syrup reaches 235°F, add in the softened gelatin and mix until fully dissolved. With the mixer running on low, slowly pour the syrup into the beaten egg white. Add the vanilla. Turn the mixer to medium-high speed and continue to beat until stiff. (This may take around 3-5 minutes)

Transfer the marshmallow to a pastry bag fitted with a round tip. Pipe a large kiss of marshmallow on the bottom side of half the cookies. Top with a second cookie to form a sandwich. Refrigerate for 30 minutes.

Male the glaze:

Add chocolate and oil to a heatproof bowl and set it over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth.

Working with one cookie at a time, use a fork to dip it into the bowl of melted chocolate. Flip it over to fully coat the cookie in chocolate. Tap off any excess and let it drip back into the bowl. Place the cookies on a wire rack set over a large baking sheet. Refrigerate until chocolate is set.

Keep cookies stored in the refrigerator until ready to serve. Cookies with keep for up to 3 days stored in an airtight container.

Nutrition information per serving: 1cookie 325 calories; 40 g carbohydrate; 3 g protein; 16 g fat; (9 g saturated); 43 mg cholesterol; 93 mg sodium; 156 mg potassium; 2 g fiber; 25 g sugar; 4.7% vitamin A; 2.5% calcium; 12.4% iron.

            (Recipe adapted from Baked by an Introvert: Recipes from my quiet kitchen)


 Photo by Jared Vega from Pexels