August 8, 2013

For Portland's Italians, a cookie bonanza

An army of dough-shapers, bakers and icers have their marching orders: Create thousands of treats for the annual St. Peter's Italian Bazaar.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 1)

BY THE NUMBERS

How many ingredients are required to make 7,200 cookies? Here's a look:

• 60 dozen eggs

• 300 pounds of flour

• 300 pounds of sugar

• 100 pounds of baking powder

• 6 gallons of vegetable oil

• 24 half-ounce bottles of anise oil

"That's what it's all about," he said, not breaking a sweat. "Getting the family all together. Family is community. When we originally started this, everybody lived in this neighborhood. Now they're spread out all over, but they still come back."

Marcisso was showing the ropes to the next generation, including Angelo Magno, 16.

"I've gone to church here my whole life, but this is my first year doing the cookies," Magno said. "My dad got us into it."

Magno's sister, 17-year-old Francesca, toiled out in the parish hall, dipping the golf ball-sized drop cookies into the frosting with a twist of her wrist. (Misshapen cookies end up on a plate over by the coffee, where the volunteers can snack on them.)

The teenager said she would "definitely" be back next year.

"Somebody's got to keep up tradition, you know?" she said. "And I want to learn how to make them. I make biscotti and pizzelles at home, but we don't make these."

Across the table from Magno, 14-year-old Daniella Fornaro sprinkled multicolored jimmies on each cookie after Magno frosted it. Fornaro has volunteered to make cookies for three years now, and says, with a wide smile, that she does it because "I love making cookies."

And what does the "cookie general" get out of it?

"Sheer enjoyment," Dulac said. Then she laughed. "And aches and pains."

Staff Writer Meredith Goad can be contacted at 791-6332 or at:

mgoad@pressherald.com 

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