Anyone who knows me well, knows that I am a Christmas nut. It's my favorite holiday and not only that, I enjoy the whole Christmas season and everything that comes with it - including the food.
Growing up, my family always gathered at my Nonna's house, usually the weekend after Christmas, for our big Italian family Christmas dinner. Our main course always was lasagna. I can still remember the smell of my Nonna's homemade tomato sauce filling the air as we walked into her house.
I love when my mom makes the tomato sauce now when I visit, because the smell reminds me of my Nonna and the holidays.
I'm not a huge fan of the sweets, but what is Christmas without the cookies? Nonna made Italian cookies in shapes of Santas, angels and reindeer. The reindeer was my favorite, although I thought it was a bunny when I was really young. She also made what have now come to be known as "Nonna cookies," which my mom, a Nonna herself, has taken over making for family gatherings, topped with rainbow nonpareil sprinkles or red and green sugar, just like Nonna used to do.
It's been more than a decade since a Christmas has been spent with my Nonna, but I'll always remember the fun holiday gatherings and the traditions that she started.
Of course my dietary restrictions are quite different than they were a decade ago, but here are a few vegan friendly versions of Cascarino family cookie recipes.
Nonna cookies
1/2 cup Earth Balance butter
1 cup sugar
1 tablespoon flax seeds (ground)
3 tablespoons water
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soy creamer
1 teaspoon vanilla
First, you will make your "flax egg." This will replace the 1 egg that the original recipe calls for. Grind flax seeds in a blender, or coffee grinder into a very fine powder. In a small bowl, add flax meal followed by water, stirring as you go.
Refrigerate the mixture for 15 minutes to an hour to allow your egg to set.
Preheat oven to 350 degrees. Mix together butter and sugar and beat in cooled flax egg. Mix together flour, baking soda and salt. Stir into butter and sugar mixture alternately with creamer and vanilla.
Drop by teaspoonfuls about 2 inches apart onto a baking sheet. Bake for 12 to 15 minutes until cookies start to turn gold in color.
Sprinkle with red or green sugar and bake or frost them after cooling.
Butter cream frosting
4 cups confectioners sugar
1/2 cup of Earth Balance butter
1 teaspoon vanilla
3 tablespoons soy milk
Beat together all ingredients until smooth. If frosting is too stiff, add soy milk as needed.
Frost cookies after they are completely cooled and top with sugar or sprinkles.
My Nonna's recipe for Italian cookies is very large, so you can cut recipe to fit your needs. This recipe makes 5 to 7 dozen cookies.
Italian cookies
8 pounds flour
1 pound sugar
1/2 cup flax seeds (ground)
1 1/2 cup water
1 teaspoon vanilla
1/2 cup Crisco or other brand vegetable shortening
1/2 cup Earth Balance butter (melted)
4 tablespoons baking powder
1 cup soy milk
Preheat oven to 350 F. Sift flour, baking powder and sugar together. Add all other ingredients and mix well by hand.
Dough should not be sticky, add more flour if needed.
Roll dough out 1/2 inch thick and use desired cookie cutters. Bake for 12 to 15 minutes.
Frost cookies with butter cream frosting and top with sugar or sprinkles.
