Class Reunion

Let me introduce the Class of 1972.

Tonight, Saturday, Dec 7, we will be having a class reunion. The call went out for desserts. Of course, I answered the call!

I wanted to keep with the Reunion theme. I decided to make Anginettes decorated with maroon and gold sprinkles, the school colors.

Yesterday and Thursday I used my last two vacation days to stay home and bake Christmas cookies. I know, some people use vacation days to travel but I prefer baking.

I made the Anginettes on Thursday and decorated them last night.

When I woke up this morning I remembered I also baked the Cranberry and Orange Shortbread yesterday. Maroon and gold!!!!

Eleanor Lombardi's Anginette Cookies-

7 to 9 dozen cookies, depending on size

Ingredients-

5 cups flour

1 cup sugar

1 tsp baking soda

9 tsp baking powder

pinch salt

1 cup All-Vegetable Shortening

6 eggs

rind from 1 orange

1/3 cup orange juice

Method-

Preheat oven to 350˚.

Combine flour, baking soda, baking powder, and salt with a whisk.

Cut in the shorting (mix like pie crust)

In a separate bowl, beat eggs and sugar. Mix this with the flour mixture, rind, and juice.

Roll into small balls, and place on a cookie sheet lined with parchment paper. Bake for 10 minutes. Remove from oven and let cookies cool on cookie trays for 5 minutes.

For Icing - 1 cup confectionery sugar and 4 1/2 tsp orange juice. Mix sugar and juice until smooth. You may have to add a little more juice.

Cranberry Orange Shortbread Cookies

2 1/2 dozen cookies

Ingredients-

1/2 cup dried cranberries

3/4 cup sugar, divided 1/4 c and 1/2 cup

2 1/2 cups flour

1 cup butter, cubed and COLD

zest of 1 orange

1 tsp almond extract

2 tbsp fresh orange juice

Method-

Line 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 small pieces. Set aside

Combine the flour and 1/2 cup 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.

Knead dough until it becomes together and forms a ball. Don't overwrk it

Shape dough into a log about 2 inches in diameter, Wrap in plastic wrap.

Refrigerate 2 hour or more.

Preheat oven to 325˚.

Cut slices of cookie dough about 1/4 inch thick.

Place cookies on baking sheet and bake for 10-12 minutes or just until cookies are set.

Do not over bake.

Let cookies cool for several minute on baking sheet before removing to cooling rack.

Store in air container for 3 day or freeze fro up to 3 months.