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[nverland]

Gateau Bon-Bons

2/3 cup (160 ml) butter
1 cup (250 ml) sugar
1 egg
3 oz (80 g) cream cheese at room temperature
1/2 tsp (2 ml) lemon juice
1 tsp (5 ml) grated lemon zest
2 cups (500 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) salt
Orange marmalade
Easy Creamy Icing (see below)

Mix the first six ingredients until light and fluffy. Blend the dry
ingredients and add to the butter mixture. Mix well and chill
until firm. Working with 1/4 of the dough at a time (keep the
remainder refrigerated) roll to a thickness of 1/8 inch (3 mm)
on a lightly floured surface. Cut into 1-inch (2.5 cm) rounds
and place half on a lightly greased baking sheet. Put 1/4 tsp
(1 ml) marmalade on the center of each round and top with the
remaining rounds. Seal the edges with a finger dipped in flour.
Bake in a preheated 350F (180C) oven until the edges are lightly
browned, 8 to 10 minutes. When cool frost with tinted icing.
Makes about 7 dozen.

Easy Creamy Icing

1 cup (250 ml) sifted powdered (confectioner's) sugar
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) vanilla extract or other flavoring
1 Tbs (15 ml) cream or water

Blend the sugar, salt, and flavoring (try lemon, almond, or
peppermint for variety). Add cream to make it easier to spread.
If desired, tint with a drop of food coloring. Spread on cookies
with a spatula or pastry brush. Makes icing for 3 to 5 dozen
cookies, depending on size.




Christmas in Italy


The Christmas season in Italy goes for three weeks, starting 8 days before Christmas known as the Novena. During this period, children go from house to house reciting Christmas poems and singing.

In some parts shepherds bring musical instruments into the villages, play and sing Christmas songs.

In the week before Christmas children go from house to house dressed as shepherds, playing pipes, singing and reciting Christmas poems. They are given money to buy presents.

A strict feast is observed for 24 hours before Christmas Eve, and is followed by a celebration meal, in which a light Milanese cake called panettone features as well as chocolate.

Presents and empty boxes, are drawn from the Urn of Fate - lucky dip, which always contains one gift per person. By twilight, candles are lighted around the family crib known as the Presepio, prayers are said, and children recite poems.

At noon on Christmas Day the pope gives his blessing to crowds gathered in the huge Vatican square.

In Italy the children wait until Epiphany, January 6, for their presents. According to tradition, the presents are delivered by a kind ugly witch called Befana on a broomstick. It was said that she was told by the three kings that the baby Jesus was born, she was busy and delayed visiting the baby.

She missed the Star lost her way and has been flying around ever since, leaving presents at every house with children in case he is there. She slides down chimneys, and fills stockings and shoes with good things for good children and it is said leaves coal for children who are not so good.

***Submitted by Michela Sacchi***

On christmas Eve the dinner is called cenone which is a traditional dish of eel.

Christmas lunch is Tortellini in Brodo which is filled pasta parcels in broth, also served is cappone which is boiled capon, or roasts are served in central Italy.

Another famous cake is pandoro which originated from Verona.