More cookies! This time I started with a recipe that was already dairy, egg & nut-free, then did some substitutions to make them into Passover cookies. The recipe I started with is a favorite from The Food Allergy Mama – Kelly’s delicious (and easy) Dairy, Egg and Nut Free Thumbprint Cookies. This was the first recipe that I attempted to “Passoverize”, and since it was a success gave me the little “push” to try tinkering with other recipes. In addition to substitutes for the flour, I also added some lemon zest because I like a little lemony flavor in cookies. And also because I wanted to get away from a taste that screams “Passover cookie!”. The cookies are a little crumbly, so handle with care.
The Passover flour conversion comes from Joan Nathan’s cookbook “Jewish Holiday Kitchen”.
NOTE: Powdered (confectioners’) sugar usually includes cornstarch; you can either buy Passover powdered sugar, or make your own.
1/2 cup powdered (confectioners’) sugar
2 sticks (1 cup) margarine, softened
2 1/4 teaspoon vanilla
Zest from 1 lemon
1/2 cup matzah cake meal
1 1/2 cups potato starch
1/4 teaspoon salt
fruit preserves such as strawberry, raspberry, apricot (for the filling)
1) Preheat oven to 350°.
2) Use an electric mixer to beat together the powdered sugar and margarine; add vanilla and lemon zest.
3) In a small bowl, combine the matzah cake meal, potato starch, and salt.
4) Add “dry” ingredients to “wet”, and mix until the dough forms a ball. The dough will be very soft, but holds up well to being handled.
5) Roll tablespoons of dough into balls and place on cookie sheets lined with either parchment or a silicone baking sheet.
6) Use your finger or thumb to gently make an indentation in the middle of each ball. The cookie may crack a little around the edges.
7) Fill each indentation with about ¼ teaspoon of your favorite fruit preserves.
8) Bake about 14 minutes or until barely golden.
9) Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.