For cookie dough
6 large eggs
4 cups (32 oz) flour
6 teaspoons Magic baking powder
1/2 box of Crisco [1/2 lb or 225g of lard]
1 cup (8 oz) sugar
1 cup (8 oz) orange juice*
about 1/4 cup of icing sugar (for rolling cookie dough)
Maraschino cherries in syrup (each cherry cut into 4 or 6 slices) -- optional
* Freshly-squeezed orange juice will improve the flavor of the cookies, though store-bought orange juice can be used
o Pre-heat oven 350 F degrees.
o Take Crisco out of fridge and keep at room temperature for about 1/2 hour to an hour.
o Mix four and baking powder.
o Cut Crisco into tiny slices and mix into the flour.
o Beat eggs, orange juice and sugar together.
o Combine the egg mixture with the flour mixture and work into a soft dough (if the dough is too soft add a touch more flour).
o Shape dough into a ball.
o Take a small lump of the dough the size of a golf ball.
o Roll the golf-size ball of dough in icing sugar (Repeat the process until all the dough has been used).
o Place the golf-sized balls of dough rolled in icing sugar on creased cookie sheets, making sure they are at least 2 inches apart (They'll expand).
o Using the palm of your hand flatten out the balls of dough -- just a little.
o Place a thin slice of maraschino cherry in the center of each unbaked cookie (Optional).
o Bake in a pre-heated 350 F degree oven for about 25 minutes or until the cookies are golden.
o Keep in fridge until needed.
o Serve at room temperature.
The cookies shown in the photo in this entry were made by Mrs. Angela Giulione who got the recipe from a co-worker back in the 1960s. At that time the recipe was known as "biscotti con oranc'. Photo: Mary Melfi.