Ampersand Cookies

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Ampersand cookies rolled, pressed, and cut before baking.

We first developed “Letterpress Cookies” as part of our participation in the 2016 Wisconsin Book Festival (during our Community Research Kitchen residency at The Bubbler), where we printed the entire alphabet and available punctuation. Not surprisingly, our favorite was the ampersand. We bought another set of presses to have a second “&” when we planned “Rage Grief Comfort &” for the Municipal show. Since then we’ve incorporated Ampersand Cookies into a lot of activist-oriented activities and events, giving them away at events like the women’s march and bringing them to talks and functions.

This recipe is different every time we make them. The first base recipe had cream as well as butter, and sometimes we’ve incorporated a bit of “The Bubbler”, as we now call our Foodways sourdough. The cookies come out not too sweet, and we’ve yet to feel we over-did either the anise or the cloves.

Beat: 1# butter and 450gr sugar

Mix and add: 3 eggs (about 150gr), 50gr olive oil, 10gr anise extract

Mix and mix in: 100gr rye flour, 700 gr APF, 20gr sea salt, 5gr baking powder, 5gr ground cloves

Wrap and chill: at least an hour, up to a day

roll out to 1/4″

press ampersands deeply with floured press

cut between the cookies–they usually don’t fuze too much while baking but that depends on how loose the dough is

bake at 400F for 15-20 minutes, depending–it’s usually good to rotate the pans partway through

 

Latkes 2010

Michael frying Latkes

The same basic recipe as last year:

2 to 2.5 pounds potatoes and 1 large yellow onion, grated together in the food processor

3-4 T Unbleached All Purpose Flour (or matzo meal)

1 T salt

4 large eggs

 

This year we fed 20 people with

12.5 pounds of potatoes

5 pound onions

20 eggs

2 pints of sourcream

10 cups of  homemade applesauce (could have used a bit more of this)

 

We over-bought on the onions and eggs. We probably used about a pint of cooking oil on the big griddle.

Michael read some bloggers ahead of the holiday talking about pre-grating the potatoes and storing them covered in cold water. Intriguing, but not quite our work flow.

Latkes 2009

These were good and a hit with the crowd, although a lot of Jews complained about using APF instead of matzo meal.

2# potatoes and 1/2 a large yellow onion, grated in the food processor

3 T Unbleached All Purpose Flour (or matzo meal)s

1 T salt

4 large eggs

The most important thing is to drain the potato/onion mix in a collander, and moreover to express as much moisture out of it as possible by squeezing fistfuls at a time.

We made about 5 batches for our party, on the flat top.