thumbprint cookies for Passover – dairy, egg & nut-free (vegan)

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.

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4 responses to “thumbprint cookies for Passover – dairy, egg & nut-free (vegan)

  1. I was so happy to find this recipe! Last Passover (before we knew she was allergic to eggs) my daughter was miserable. This Passover I was determined to find recipes she could eat -not an easy task for this time of year. I decided to change them into chocolate chip cookies, omitting the lemon and jam and adding in chocolate chips. They were very crumbly but still delicious! I am tempted to make them again as thumbprints.

    • Glad to help! I’ve found it easier to start with a vegan cookie recipe and try Passover subs for the flour, instead of trying to do subs for eggs in Passover recipes.

  2. Thanks for posting this! My family really liked this. I substituted almond meal for matzah meal and it came out less sandy.

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