Mandelbrot Cookies

Yield: 3 Dozen


  • 3 Eggs (Can be replaced with egg replacer to make vegan cookies)
  • 1 cup Sugar
  • ½ cup Vegetable Oil
  • 3 teaspoons Vanilla
  • 3 ¼ cups Unbleached Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Cocoa Powder
  • Sugar (for topping)

Optional Ingredients:

  • 2 tablespoons powdered sugar, to add to the Cocoa for a sweeter cookie
  • Lemon or Orange Rind
  • ¼ teaspoon Cinnamon
  • ¼ cup chopped Walnuts


  1. Preheat oven to 325 °F.
  2. In a medium bowl, beat the eggs. Add sugar and mix well, then add oil and vanilla.
  3. In a separate bowl, combine the flour, baking powder, and any additional ingredients
  4. Add to the egg mixture to your dry ingredients and stir until well blended.
  5. Divide the dough in half and add the cocoa to half the dough.
  6. Take ½ of the vanilla half and ½ of the chocolate half, and squeeze them together to form a long marble

roll about 13 inches long by 3 inches wide. This is easily done right on the baking sheet with floured

hands. Repeat the process, forming one more marble roll with the remaining dough. Sprinkle sugar on

top. (This is how it is traditionally prepared)

  1. Alternatively, my family takes the same process but flatten the vanilla dough, place a log of the cocoa dough in the center, and roll it into a log with vanilla on the outside and cocoa in the center. It allows for a nice mix of the flavors! The dimensions will remain the same
  2. Bake these rolls for 30 minutes. Remove the pan from the oven and once slightly cooler, cut into ¾ inch slices. Let the cookies cool well before enjoying

Vegan Latkes (Passover Friendly)

Yield: appx. 18 latkes


      • 2 1/2 lbs white potatoes, peeled (Russet, Idaho, etc.)
      • 1 small yellow onion, peeled
      • 1/4 cup potato starch or cornstarch
      • 1/2 tsp salt
      • 1/2 tsp ground black pepper
      • 2 cups matzo meal (this is so that these Latkes can be eaten during Passover, but all-purpose flour works equally well.)
      • Lots of vegetable oil (for frying)


    1. Prepare vegetables as directed in ingredients section
    2. If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
    3. Remove as much liquid from the potatoes as possible. Either press between paper towels, or place paper towels in a salad spinner and remove liquid that way.
    4. In a large mixing bowl, combine the potatoes and onions with the starch until the potatoes have released more moisture and the starch is dissolved (about 2 minutes)
    5. Add the salt and pepper and stir
    6. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should now be liquidy, yet sticky
    7. Preheat a large, non-stick or cast iron pan over medium heart. Pour a 1/4 inch of vegetable oil. You will know the oil is hot enough if you add a bit of batter I and excited bubbles rapidly for around it. If it smokes, it is too hot and the temperature should be lowered.
    8. With wet hands, roll the batter into golf ball-sized balls. Flatten into thin, round patties.
    9. Fry about six at a time, frying on one side for about 4 minute, until golden brown. Flip over and fry for another 3 minutes.
    10. Transfer onto paper towels and allow to drain. To re-warm, place in a baking pan and keep at 200° F, or cover with aluminum foil