The vote is precious. It is almost sacred.
It is the most powerful non-violent tool we have in a democracy.
We must use it.

Sen. John Lewis

For the people you hold dear; for the ones who hold you dear.
For your neighbors, be they loud and late-night-furniture-moving or quiet dormice.
For your children; for your siblings (and your niblings).
For your coworkers; the bagel guy who applies just the right amount of schmear and the baker who makes the bagels; for the essential workers and the workers who are out of work.
For yourself, your country, your freedoms, your protection.

Exercise your right to vote! Participate to make this land a democracy. We can all agree that voting is an intrinsic part of being American, and everyone should make a voting plan and BE A VOTER!

I’ll be voting early at Hunter College-Brookdale Dorm. How about you?

VOTE SAVE AMERICA
VOTE SAVE AMERICA
VOTE SAVE AMERICA
VOTE SAVE AMERICA
VOTE SAVE AMERICA

This is a cheeky take on the number cookie tarts that were all the range this past year.
The base is a crisp rye, nutmeg, black pepper, and maple cookie, filled with almond Italian meringue buttercream and indulgently topped with rafaellos, chocolate, chocolate covered pretzels, strawberries, blueberries, licorices, and homegrown mint from my plant named Finnegan.
(Yeah. It’s been a long quarantine. The basil is Michelle Obama. Obviously.)

VOTE, NYC
VOTE, NYC
VOTE, NYC
VOTE, NYC
VOTE, NYC

Maple, Nutmeg, and Black Pepper Cookie Tart
makes 1 4-letter tart

ingredients:
for the cookies:
360 grams (3 cups) rye flour (I use King Arthur Medium Rye)
226 grams (16 tablespoons, 1 cup) butter, softened
200 grams (1 cup) sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
30 grams (1 tablespoon plus 1 1/2 teaspoons) maple syrup
1 egg
2 teaspoons kosher salt
1 tablespoon vanilla extract

for the almond Italian meringue frosting:
3 egg whites
150 grams (3/4 cup) sugar
90 grams (6 tablespoons) water
1 1/2 teaspoons kosher salt
339 grams (24 tablespoons, 1 1/2 cups) butter
1 tablespoon vanilla extract
2 teaspoons almond extract

for decoration:
candies, cookies, and fruits as desired
edible/organic or faux flowers

directions:
Make the cookies: beat butter on high speed for 3 full minutes, until fluffy and softened.
Add the salt, sugar, nutmeg, and black pepper and beat on high speed for another 3 minutes; mixture should be lightened in color and not grainy.
Scrape the sides of the bowl and add the egg and vanilla; beat for 3 full minutes.
Scrape the bowl again and add the flour.
Stir on low speed for 30 seconds to 1 minute, or until the flour is completely incorporated and the dough comes together in a ball.
Turn out the dough and knead into a ball; refrigerate for 15 minutes (and up to 2 days).
Roll the dough out to 1/4 inch thickness on a lightly floured piece of parchment paper.
Cut out letter shapes (I used printed out letters).
Carefully move the parchment paper to a flat baking sheet.
Freeze until solid, about 15 minutes.
Preheat oven to 350 degrees F and prepare a baking sheet.
Move the frozen letters with the parchment to the baking sheet.
Bake the letters in batches, with as many as fit on your baking sheet at once, for about 12 minutes, until barely golden.
Allow to cool completely.
Make the frosting: place sugar, salt, and water into a pan over medium heat.
Begin to whip egg whites on high; once the sugar syrup comes to 240 degrees F, the egg whites should be at soft peaks.
Slowly stream the hot syrup into the whipping egg whites, being extremely careful to not splatter the syrup.
Whip on high speed until the meringue has cooled to close to room temperature (or fully room temp, if your butter is completely at room temp).
Add butter one piece at a time, whipping until fully combined.
Add the vanilla and almond extracts and whip until incorporated.
Pipe in regular blobs onto your prepared cookies.
Place the second layer over the frosting and press to approximately level them out.
Pipe the remainder of the frosting over the cake (you may have some left over), and decorate as desired.
And then, VOTE!