Recipe By SANDI
Rating
Published Jun 19th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 5 dozen Calories 78.6

These are almost as good as what you can make the other 358 days of the year.

Recipe Ingredients

  • ¾ cup chopped walnuts
  • 1 cup matzo cake meal
  • ¼ teaspoon salt
  • ½ cup potato starch
  • 3 eggs
  • ½ cup margarine, softened
  • 1 ¼ cups white sugar
  • 1 (12 ounce) bag chocolate chips

Cooking Directions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
  3. 3 Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
  4. 4 In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
  5. 5 Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

Nutrition Facts

  • Calories 78.6
  • Carbohydrate 10 g
  • Cholesterol 9.3 mg
  • Fat 4.4 g
  • Fiber 0.5 g
  • Protein 1 g
  • Saturated Fat 1.4 g
  • Sodium 31.5 mg
  • Sugar 7.3 g

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Reviews

  1. I have to tell you these were really good. Thought they would bake and flatten like regular Chocolate Chip cookies but didn't. Taste wise they are very good. Will definitely make it again.
  2. This recipe is pretty simple and makes a really delicious, crunchy batch of cookies. I love it! For the shortening, I used a combination of butter, shortening and coconut oil (just 1 Tb for added flavor). The butter means it's no longer pareve, but that wasn't something I was concerned about. (If it is a - Read more ...
  3. Super Easy & delicious! I used white chocolate chips which worked great. I meant to follow suggestion of 1/4 brown sugar but forgot until I could only do 1/4 - still a great idea and next time will be even better. Would barely know they are for Passover.
  4. I always do all of the baking for Passover but this year, I had to have my nieces cook everything (except the brisket). They baked these cookies and if I could have given the recipe 20 stars, I would have. They did not use the nuts and used half white and half brown sugar. Fabulous. - Read more ...
  5. Even my husband loved these. I modified this recipe adding 1/2 tsp Vanilla and used 3/4 cup white sugar and 1/2 cup brown sugar. Dough was runny so I put in the fridge for 15 mins to firm up. As good as a Passover cookie gets!
  6. These turned out great! At first the batter was very thin and made really spread out thin cookies..still yummy. Then after it sat for a bit it thickened up a lot and was more like regular cookie dough. I baked them for 14 minutes and skipped the walnuts.
  7. These cookies are great!! I kept the recpie the same except for a few things. I added 2 tablesspoons of vanilla and added an additional 1/2 cup of brown sugar. They are sticky when they are batter which makes transition to the cookie sheet a little difficult. These are thin and crispy and my picky - Read more ...
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