Passover Mock Oatmeal Cookies Recipe 315

PASSOVER RAINBOW COOKIES

Steps:

• Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently., For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

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 MOCK OATMEAL COOKIES RECIPE - (3.1/5)

Steps:

• Combine dry ingredients. Beat in eggs & oil. Drop by teaspoonfuls on a greased cookie sheet. Bake in moderate oven (350) about 1/2 hr.

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.

MOCK OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix just until combined. In a large bowl, sift together the Featherlight mix, xanthan gum, salt, baking soda, and baking powder. Add dry ingredients to creamed mixture and beat slowly until combined. Stir in quinoa flakes, chocolate chips, and butterscotch chips. Drop 2 inches apart on ungreased cookie sheets. Bake for 11 minutes. (Be careful not to over bake them. They should be golden brown.)*Jell-O brand is currently gluten free.**Always read the labels. Hershey's butterscotch chips don't contain barley, but Nestlé's do. Be careful!

PASSOVER ALMOND COOKIES

Steps:

• Preheat the oven to 325°F Lightly grease (or line with parchment) two baking sheets.
• Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
• Add the egg whites gradually, while mixing, to make a smooth paste.
• Stir in the flavorings.
• Scoop the dough by heaping tablespoons onto the prepared pans.
• Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
• Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.