Mandelbrot Cookies

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

 

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

Potato Latke

Potato Latkes

Potato Latkes

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth. 

Potato Latkes

Yields 8-10 latkes

Ingredients

4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying

Directions 

  1. Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
  2. Add remaining ingredients to the bowl and mix until well combined. 
  3. In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes. 
  4. Repeat until potato mixture is all gone. 
  5. Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!