Twice a year, the hours of night and day are equal. These two events are called the Fall and Spring Equinoxes. (as opposed to the Winter and Summer Solstices where the hours of night and day are the longest respectively). The Latin word equinox translates into English as “equal night” and refers to how, due to the Earth’s tilt on its axis, both the northern and Southern Hemispheres receive an equal amount of daylight and darkness twice a year. The Fall Equinox takes place around September 21 while the Spring Equinox occurs on March 21. After the Fall Equinox, the days will get shorter in the Northern Hemisphere and longer in the Southern Hemisphere.

For centuries, from Ancient Greece to today’s Bavaria, this time of year has been devoted to harvest festivals where we give thanks for the abundance of food that will get us through the long winter months. While the world no longer worries about having no access to food during the winter months (war and poverty notwithstanding), that is a fairly new occurrence. This is proven by the fact that despite the globalization of the food chain, we seem to be hardwired to celebrate this season.

Initially, Thanksgiving Day was celebrated on October 3rd which makes sense since most of the fields are harvested by then. For many reasons, Abraham Lincoln, with his “Thanksgiving Proclamation”, changed the date of Thanksgiving to the last Thursday in November. Then, in 1939, FDR changed the date to the fourth Thursday in November. But the first idea for Thanksgiving–dating back to the Wampanoag Native American tribe that lived near Plymouth, MA and the surrounding areas–took place about two weeks past the Fall Equinox. The celebrations always happened after the hard work of bringing in the crops was finished.

This time of year, besides pumpkin patches, harvest festivals, and bonfires, there are many myths and legends that tell stories of life, death, and rebirth. Not surprising since the Fall Equinox is the time of year when the earth goes fallow in anticipation of winter coming. One of the best known of the harvest legends comes from the ancient Greek myth of the goddess Demeter and her daughter Persephone. Demeter, the goddess of grain and the harvest, adored her daughter Persephone. But one day the god of the underworld, Hades, abducted Persephone and took her back to his kingdom. Demeter’s grief caused all of the world’s crops to die, getting the attention of Zeus (the father of all the gods). Demeter told Zeus what had happened. Zeus went to Hades and ordered him to return Persephone, as long as she’d not eaten or drunk anything while in the underworld. Unfortunately, Persephone had eaten six pomegranate seeds. This meant that Persephone was doomed to spend six months of year underground with Hades. Demeter was so upset she decided that during those six months of year nothing would grow on Earth. Now, the beginning of this six months of fallow land begins on the Fall Equinox.

But the Fall Equinox is not just about pumpkins and scarecrows. In 1981, the UN declared September 21st as World Peace Day. A few decades later, a famous French chef in Paris made a dark chocolate cookie that was so good, critics declared that if everyone ate a cookie a day, peace would take over the world. So, besides all the pumpkin spice lattes and s’mores that we eat this time of year, there’s also a decadent, dark chocolate cooked appropriately named World Peace Cookie. (there are many variations to this story about a humble cookie, but I like this one. :))

While this cookie (recipe below) is amazing, it’s so chocolatey (they are like chewy, chocolate shortbreads) that I can only eat it once a year. So I always bake them to celebrate the Fall Equinox.


World Peace Cookies

Course Dessert
Keyword Cookies
Prep Time 1 hour
Cook Time 1 hour
Chilling Time 3 hours
Servings 36 cookies
Calories 189 kcal

Ingredients

  • 1 1/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 Tablespoons unsalted butter cut into chunks, room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 5 ounces bittersweet chocolate chopped into small, irregular sized chunks
  • 1 cup pecans chopped (optional)

Instructions

  1. In a large bowl, sift together the flour, cocoa, and baking soda. Set aside.

  2. Use a stand mixer with the paddle attachment. In the mixer's large bowl, beat the butter, white sugar, and brown sugar together on medium speed until fluffy and smooth. Beat in the salt and pure vanilla. Slowly beat in the flour mixture, a 1/2 cup at a time, until the dough is chucky and moist and sticks together.

  3. Stir in the chocolate chunks and pecans. Turn the dough out onto a lightly floured counter and knead it until it forms a dough ball. Divide the dough in half and shape each half into a lot that is 1 1/2 inches in diameter. Length doesn't matter–just make sure no part of the log is hollow. Wrap each log in plastic wrap and refrigerate for at least 3 hours.

  4. When ready to bake, preheat the oven to 325℉. Then adjust the rack so it sits in the center of the oven. Line 2 baking sheets with parchment paper.

  5. Work with one log at a time, keeping the other in the fridge while you bake the first log. On a lightly floured counter or cutting board, use a very sharp knife to slice the dough into 1/2" rounds. If the rounds crack, just mush them back together when you place them on the baking tray. Place all the circles on the baking sheets, about 2" apart.

  6. Bake the cookies for 12 minutes. They will still look soft and mushy, but they are done and will firm up as they cool. Let the baking sheet cool on a metal baking rack and let the cookies set for 10 minutes. Then move the cookies to another baking rack to cool completely.

    Repeat baking cookies with the second log until you've used up all the dough.


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