Traditional Mandelbrot Cookies 1 cup vegetable oil 3 eggs 1 1/2 cups granulated sugar, divided 3 cups all-purpose flour
2 teaspoons ground cinnamon, divided 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup chopped almonds or walnuts
J Milwaukee
2 tablespoons matzo meal 1 teaspoon baking powder
Preheat oven to 350 degrees F. In large mixing bowl, beat oil, eggs and 1 cup sugar for 5 minutes or until thick and lemon-colored. In separate bowl, combine flour, matzo meal, baking powder, 1 teaspoon cinnamon and salt. Add flour mixture to oil mixture; beat well. Add extracts and nuts; mix well. Divide dough into four 8x2-inch logs. Place on parchment paper-lined baking sheets and slightly flatten each into loaf shape. Bake at 350 degrees for 20 minutes; let cool for 5 minutes. Slice loaves into ¾-inch slices, separating slightly. In small bowl, combine remaining sugar and cinnamon; sprinkle over loaves, allowing it to get between slices. Return to oven; bake an additional 10 minutes or until browned. Remove from oven; let cool. Makes about 3 dozen.
This recipe was given to me by my landlady, Mrs. Anna Goldstein, while I was a nursing student at Marquette University in 1975. She quickly became like a grandmother to me, and she made these traditional Jewish cookies for my family. Mrs. Goldstein immigrated to Milwaukee from Russia as a small child in the early 1900s. Milwaukee was a destination for many people looking for hope and a new start. Good neighbors and good food always have been part of Milwaukee.
The We Energies Foundation is creating brighter futures for those in need in our communities. The foundation provides grants to organizations that enhance education, support our neighbors, make the arts accessible and protect the environment.
Raspberry Jam-Filled Cookies 2 cups butter, softened 1 1/2 cups granulated sugar, divided
Pinch of salt 3/4 cup raspberry jam 1/2 cup powdered sugar, optional
1 teaspoon vanilla extract 4 cups all-purpose flour
Monroe
Preheat oven to 350 degrees F. In large mixing bowl, cream butter, 1 cup granulated sugar and vanilla. Add flour and salt; mix well. On lightly floured surface, roll dough to 1/8-inch thickness; cut with 1 3/4-inch round cookie cutters. Place on ungreased or parchment paper-lined baking sheets. Bake at 350 degrees for 7 to 8 minutes. Transfer to wire cooling racks. Spread 1/2 teaspoon jam on half the slightly cooled cookies; top with remaining cookies to form sandwiches. Coat both sides with either remaining granulated sugar or powdered sugar. Makes about 5 dozen.
Monroe is the only city in the United States that makes Limburger cheese. It’s also the home of Cheese Days, a three-day festival celebrating the history of cheesemaking and Swiss heritage.
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