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.

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 PEANUT BUTTER THINS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
• Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
• Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

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 PEANUT-BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

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.