Tastes of Oronoke Road and Beyond: Christmas Cookies

TASTES OF ORONOKE ROAD AND BEYOND

CHRISTMAS COOKIES -THE HOLY CROSS CULINARY CLUB

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- A WELCOME MESSAGE:

For many this year, Christmas may look a little different, the celebrations with family and friends have faded, and long trips to see extended family have shuddered. To bring about the true spirit of Christmas - togetherness, within our homes, we have compiled each of the recipes that make the members of our Culinary Club think of Christmas, with family and friends, loved ones, and neighbors. I ask each of you to make and to enjoy these wonderful holiday delights, even though we may be apart, the very action of celebrating Christmas in the same way as our friends and neighbors, regardless of our physical separation, brings us closer together.

Benjamin A. Mason

Benjamin Mason '22 Culinary Club President

"For Christmas is tradition time - traditions that recall the precious memories down the years, the sameness of them all."

-Helen Lowry Marshall 2

T A S T E S

O F

O R O N O K E

R O A D

A N D

B E Y O N D

INSIDE | CHRISTMAS COOKIES

5 | Coconut Macaroons - Molly Dunn

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Chocolate Chip Cookies - Anthony Favale

7 | Red Velvet Crinkle - Lyvia Bartoli 8 | Italian Cookies - Alyssa Colangelo

9 | Snowball Cookies - Cailyn Gorman

1 0 | Mocha Crunch Cookies - Mirella DeLong

1 1 | Orange Cranberry Shortbread - Mrs. Parks

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T A S T E S

O F

O R O N O K E

R O A D

A N D

B E Y O N D

INSIDE | CHRISTMAS COOKIES

1 3 | Pumpkin Chocolate Chip Cookies Dr. and Mrs. Pellegrino 1 4 | Gingerbread Men - Cecelia Moisan

1 6 | Sour Cream Coffee Cake - Ben Mason

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Coconut Macaroons: By: Molly Dunn '24

-Makes 12 -Takes about 30 minutes in total 12 minute cook time INGREDIENTS: - 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake - 7/8 cup sweetened condensed milk - 1 teaspoon vanilla extract - 2 large egg whites - 1/4 teaspoon salt - 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional) INSTRUCTIONS: Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

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Chocolate Chip Cookies By; Anthony Favale '23 Ingredients: 1/2c. Butter 1/4c. Sugar 1/2c. Brown Sugar 1 Egg 1tsp. Vanilla Extract 1/2tsp. Baking Soda 1/2tsp. Salt 1c. All Purpose Flour 3/4 Cup Chocolate Chips Method: 1. Cream Butter and Sugar until light and Fluffy 2. Add Egg and Vanilla 3. Add Baking Soda and Salt 4. Mix in Flour (1/4 cup at a time) 5. Stir in Chocolate Chips 6. Bake for 10-13 Minutes at 350 Degrees

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Red Velvet Crinkle Cookies By: Lyvia Bartoli '22 Preheat oven to 350 degrees

Ingredients: - 1/2 cup unsalted butter - 3/4 cup brown sugar - 1/2 cup white sugar - 2 eggs at room temp.

- 2 tsp. vanilla -1/2 tsp. red food coloring - 2 cups of flour - 1/3 cup unsweetened cocoa powder -1 1/2 tsp. baking powder - 1/2 tsp. salt -1/2 cup powdered sugar Instructions: In a large bowl cream butter with both sugars until it is a light fluffy paste. Once achieved add eggs in one at a time, followed by vanilla and food coloring.

In a medium sized bowl sift together flour, cocoa powder, baking powder and salt.

Add dry ingredients to wet until just combined.

Shape a tablespoon sized amount of dough into a ball, then role it in a bowl of powdered sugar.

Place on baking sheet lined with parchment, place in oven for 1012 min. Enjoy!

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Italian Cookies By: Alyssa Colangelo '22 Ingredients: -1 cup oil -1 cup sugar -6 eggs -2 tsp vanilla extract (lemon, orange or anisette) -4 cup flour -6 tsp baking powdered Confectioner’s sugar Directions: Cookies: Mix together the oil, sugar, eggs, and flavoring. In a separate bowl mix the flour and baking powder. Pour the liquid into the dry ingredients. Mix well! Let the dough rest a few minutes. Preheat the oven to 375 degrees and grease cookie sheets .Make tbsp. sized balls of dough and place them on the cookie sheet. Bake for about 8-10 minutes. Frosting: Mix confectioners sugar and water.

Make a thick consistency. Add color or flavoring if desired!

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Snowball Cookies By; Cailyn Gorman '23

Yields 48 cookies (4 dozen) Ingredients: 1 cup softened butter Âź cup white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 cups finely chopped pecans or walnuts Powdered Sugar Directions: Step 1. Preheat oven to 325 degrees Step 2. Cream butter and sugar in a medium bowl until creamy Step 3. Add the flour and pecans; beat at low speed until mixed well (occasionally scraping the sides) Step 4. Shape dough into 1-inch balls. Place about 1-inch apart onto ungreased cookie sheets. Bake for 15-18 minutes or until lightly browned. Cool 5 minutes Step 5. Once cooled for 5 minutes you will want to roll the balls in the powdered sugar to create a glaze since they are warm.

Step 6. Repeat step five once completely cooled and cover in powdered sugar.

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Mocha Crunch Cookies By: Mirella DeLong '24

Ingredients: -½ cup butter or margarine, softened -¼ cup vegetable shortening -½ cup plus 2 tablespoons granulated sugar, divided -½ cup firmly packed brown sugar -1 egg yolk -1 ½ teaspoons vanilla extract -1 ¾ cups all purpose flour -1 tablespoon instant coffee granules -¼ teaspoon baking powder -¼ teaspoon baking soda -¼ teaspoon salt -½ cup semisweet chocolate mini chips Instructions: Preheat the oven to 375 degrees. In a large bowl, cream butter, shortening, ½ cup granulated sugar, and brown sugar until fluffy.

Add egg yolk and vanilla. Beat until smooth. In a small bowl, combine, flour, instant coffee, baking powder, baking soda, and salt.

Add dry ingredients to cream the mixture; stir until a soft dough forms. Stir in chocolate chips. Shape dough into 1-inch balls; place 2 inches apart on an ungreased baking sheet. Flatten cookies with the bottom of a glass dipped in remaining 2 tablespoons granulated sugar. Bake for 10 to 12 minutes or until edges are slightly browned. Allow cookies to cool a pan for 2 minutes; transfer cookies to a wire rack to cool completely.

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Cranberry Orange Shortbread By: Mrs. Parks Ingredients: 1/2 cup dried cranberries "Craisins" ž cups sugar divided 2½ cups all purpose flour - spooned and leveled- not scooped 1 cup butter cubed (and cold) 1 tsp almond extract zest of 1 orange 1 to 2 tbsp. of fresh orange juice additional sugar to coat cookies before baking if desired Instructions: - Line a baking sheet with parchment paper and set aside.

- Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.

- Combine flour and remaining sugar in a large bowl.

- Use a pastry cutter to cut in butter. You want very fine crumbs.

- Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).

Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together. If the dough is still crumbly, add orange juice, one tablespoon at a time until the dough comes together.

- Shape dough into a log about two inches in a diameter and wrap in plastic wrap.

Refrigerate for two hours or up to 72 hours.

Preheat oven to 325 Degrees

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- Cut slices of cookie dough about Âź inch thick.

- Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

- Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.

- Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.

- Store in airtight container for 3 days or freeze for up to 3 months.

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DR. & MRS. PELLEGRINO’S PUMPKIN CHOCOLATE CHIP COOKIES ½ C. BUTTER 1 EGG 15 OZ. CAN PUMPKIN 1 TSP VANILLA 1 ½ C. SUGAR (1 C. BROWN, ½ C. WHITE) 2 ½ C. FLOUR 1 TSP BAKING POWDER 1 TSP BAKING SODA ½ TSP SALT 2 TSP CINNAMON ½ TSP ALLSPICE 12 OZ BAG CHOCOLATE CHIPS CREAM BUTTER AND SUGAR. ADD EGG, VANILLA, AND PUMPKIN. THEN GRADUALLY ADD COMBINED DRY INGREDIENTS. STIR IN CHOCOLATE CHIPS. DROP BY TABLESPOONS ONTO A COOKIE SHEET. BAKE 350 DEGREES FOR 15 MIN.

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Gluten-Free Gingerbread Men

By: Cecelia Moisan '23

Makes: About 2 dozen 3-inch cookies Ingredients:1/2 cup non-hydrogenated shortening 1/2 cup sugar 1/2 teaspoon xanthan gum 1/8 teaspoon guar gum 2 egg yolks 1/4 teaspoon pure vanilla extract 1/3 cup blackstrap molasses 1 1/2 cups gluten-free flour mix* (see below) 1/2 cup + 2 tablespoons sweet rice flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon allspice 1/2 teaspoon salt Icing and sprinkles for decorating.

Recipe method: 1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.

2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour.

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3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough.

4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.

5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.

6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!

Ingredients – GF flour mix: *2 parts brown rice flour 2/3 part potato starch (not potato flour! Must be starch) 1/3 part tapioca starch

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Sour Cream Coffee Cake By; Ben Mason '22

Ingredients: Cream The Following: 1/2 Cup Butter 1 Cup Sugar 2 Eggs Then Add: 1/2 Container of Sour Cream 2 Cups All Purpose Flour 1&1/2 tsp. Baking Powder 1 tsp. Baking Soda 1 tsp. Vanilla Topping: 1/2 Cup of Sugar and 2 tsp. Cinnamon Pour on top of 1/2 of mixture, then pour other half on top of the topping..

Bake for 45 minutes at 350.

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