Passover Cookies Food

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PASSOVER COOKIES



Passover Cookies image

These were the most amazing cookies I have every tasted. They are "very" crispy. I will make this year-round, not just for Passover.

Provided by dojemi

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 9

1 1/2 cups matzo meal
1 1/2 cups matzo farfel
1 1/2 cups sugar
1 cup raisins
1 cup walnuts
1 cup bittersweet chocolate chips
1 teaspoon cinnamon
3 large eggs
2/3 cup vegetable oil

Steps:

  • Mix together the first 7 ingredients.
  • Add the eggs and oil and mix together well.
  • The dough will seem dry and crumbly, but it will hold together when cooked.
  • Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
  • Bake @ 350° for 15 minutes.

PASSOVER CHOCOLATE CHIP COOKIES



Passover Chocolate Chip Cookies image

Thought I would post these early before I forget or get too busy. These are crispy, chewy cookies and my son's favourite cookies, even when it's not Pesach!

Provided by Maxxr

Categories     Dessert

Time 2h15m

Yield 36 serving(s)

Number Of Ingredients 9

1 1/3 cups passover brown sugar
1/2 cup granulated sugar
1 tablespoon passover vanilla sugar
3/4 cup unsalted butter (1 1/2 sticks) or 3/4 cup margarine (1 1/2 sticks)
2 eggs
1/2 teaspoon salt
1 cup matzo cake meal
1 cup potato starch
2 cups chocolate chips

Steps:

  • N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies.
  • In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
  • Blend in the eggs.
  • Stir in the salt, cake meal and potato starch.
  • Fold in the chocolate chips.
  • Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
  • Preheat the oven to 350°F.
  • Line 2 baking sheets with parchment paper.
  • Scoop out generous teaspoonfuls of dough or roll marble sized balls.
  • Place on the baking sheets, leaving room for the cookies to spread.
  • Press down a little if using chilled dough.
  • Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling.
  • Remove the cookies to a platter using a metal spatula.

PASSOVER NUT COOKIES



Passover Nut Cookies image

Make and share this Passover Nut Cookies recipe from Food.com.

Provided by basya

Categories     Dessert

Time 20m

Yield 20 cookies, 5 serving(s)

Number Of Ingredients 4

200 g ground walnuts or 200 g almonds
200 g powdered sugar
3 egg whites
100 g chocolate chips (optional)

Steps:

  • Beat the egg whites until stiff, add the powdered sugar slowly. Fold in the ground nuts and chocolate.
  • With either a spoon or pastry bag, form small mounds on a greased parchment baking paper.
  • Bake at 140 Celsius for 10 minutes or until lightly brown.

Nutrition Facts : Calories 769.8, Fat 26.1, SaturatedFat 2.5, Sodium 36.2, Carbohydrate 133.3, Fiber 2.7, Sugar 126.4, Protein 8.2

GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!



Gluten Free Chocolate Crinkle Cookies-For Passover! image

From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

Provided by Sarah Chana

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking powder
2 cups powdered sugar, for rolling cookies

Steps:

  • With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
  • Add in potato starch and baking powder, and mix until the batter resembles thick paste.
  • Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
  • Preheat oven to 350F/ 180C .
  • Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
  • Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
  • Freezes well.

Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7

PASSOVER COOKIES



Passover Cookies image

Make and share this Passover Cookies recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Dessert

Time 40m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 8

1/2 lb margarine
2 cups matzo cake meal, sifted
1 teaspoon vanilla
1 cup sugar
1 tablespoon sugar
1 tablespoon cinnamon
1/2 cup walnut halves
2 eggs

Steps:

  • Preheat oven to 325 degrees.
  • Cream sugar, and margarine.
  • Add vanilla and eggs and mix well.
  • Stir in cake meal .
  • Roll small balls of dough on ungreased cookie sheet or parchment lined sheets.
  • Make indentation in each. Add the walnut making sure to press in and cinnamon/sugar on top of each nut.
  • Bake for 20 minutes, rotating pan halfway.

Nutrition Facts : Calories 62.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 7.8, Sodium 47.6, Carbohydrate 4.8, Fiber 0.2, Sugar 4.5, Protein 0.5

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