Crunchy Passover Cookies Recipes

PASSOVER COOKIES

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 RECIPE

Steps:

• Preheat the oven to 350℉. 1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined. 2. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips. 3. Using a 2 tablespoon size cookie scoop, drop the dough onto a parchment-lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie. Happy Passover!

CRISPY PASSOVER COOKIES (GLUTEN-FREE)

Steps:

• Beat eggs eggs, salt, and vanilla.
• Add sugar, nuts, and coconut, if using. The mixture will be thick.
• Drop onto a greased pan by small spoonfuls. Bake at 350°F for 15 minutes or until golden. Let harden before removing from pan.

CRUNCHY PASSOVER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine farfel, matzo meal, sugar, pecans, cinnamon, and salt in a bowl. Add eggs and oil and mix together until well combined. Mix in raisins. The dough will seem dry and crumbly, but will hold together after baking.
• Drop dough by tablespoons onto the prepared baking sheets. Press lightly to hold together, if necessary.
• Bake in the preheated oven until golden, about 30 minutes.

CRUNCHY PECAN COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
• Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
• Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.