Loki, Winter Solstice, Lussinatta, Santa Lucia’s Day, and a ginger cookie recipe
Thanks to Dagulf Loptson sharing in her book PLAYING WITH FiRE (page 220 or location 4041 on my Kindle copy) her UPG that Loki celebrates December 13th as something like a birthday, people have been connecting the dots between Loki and a winter solstice celebration:
https://ladyofthelake.blog/2018/12/14/lokis-holiday-dec-13th/
https://lokiheals.wordpress.com/2018/12/14/loki-day-december-13/amp/
About Santka Lucia’s Day in Sweden: https://www.whychristmas.com/cultures/sweden.shtml and Saint Lucy’s / Santa Lucia’s Day’s roots as the winter solstice festival and Lussinatta: https://en.m.wikipedia.org/wiki/Saint_Lucy%27s_Day
So, yeah, a date long associated with all-night parties after a mad rush to get ready for Yule and escape Lussi’s wrath? That’s been celebrated for millennia with ginger cookies and saffron bread? I can totally see a Certain Hearthfire Deity with a taste for ginger and a love of a good party adopting that as Their Day, or possibly reclaiming it as theirs if Lussi was originally an aspect of Loki and the connection was lost over time. Maybe that’s also a reason we associate Loki with the number 13?
Anyway, here’s an old recipe from my family in the Canadian Maritime provinces to help you celebrate December 13th, the solstice, or Yule with our favourite redheaded mooch:
Gingerbread or Ginger Snap Cookie Recipe
250 mL butter or shortening
1125 mL all-purpose flour (sifted)
30 mL baking powder dissolved in 60 mL milk
Preheat oven to 375 F / 180 C
Mix dry ingredients and set aside
Cream butter until soft, then add sugar, molasses, eggs, and soda-milk mixture while mixing well. Add the dry ingredients a bit at a time until you’ve used it up; dough will form s ball. Roll out on a lightly floured board, thicker than 1cm for a soft cookie, thinner with extra flour for a brittle snap. Cut with floured cutter, place on parchment-lined cookie sheet, and bake for 12 minutes. (Dough may be made ahead and frozen.)
(I’ll edit to add a photo once I find a local grocer who isn’t sold out of fancy molasses... substitution with blackstrap molasses made them too molasses-y and their colour too dark to easily judge crispiness coming out of the oven.)