| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover, Dessert, Holidays, Ethnic | 36 | Servings | |
INGREDIENTS
| 1 1/3 | c | Sugar |
| 2 | tb | Potato starch |
| 12 | tb | Unsalted pareve Passover |
| Margarine, room temperature | ||
| 1 | tb | Ground ginger |
| 1 | ts | Ground cinnamon |
| 2 | tb | Fresh orange juice |
| 2 | lg | Egg yolks, room temperature |
| 2 | c | Matzo cake meal |
| SUBSTITUTE for nutmeg & OJ | ||
| 2 | ts | Freshly grated nutmeg |
| 2 | tb | Fresh lemon juice |
INSTRUCTIONS
LEMON NUTMEG COOKIES Source: Passover Desserts by Penny W. Eisenberg 1. Preheat oven to 375 degrees. 2. Place the sugar and the potato starch in the work bowl of a food processor and process until the sugar is finely ground. Add the margarine, ginger, and cinnamon and process until well blended. Add the egg yolks and orange juice and process to blend. 3. Add the matzo flour and pulse until the flour disappears. Shape the dough into balls, 1 1/4" in diameter. Roll the balls in sugar and place on parchment-lined cookie sheets. Press the cookies with the bottom of a measuring cup until 1/8" thick. 4. Place on the middle shelf in the oven and bake for 15 minutes, or until very nicely browned. Remove the parchment to wire racks and let the cookies cool before storing. Notes: Can be prepare ahead. Refrigerated, 1 day Frozen, 3 months From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Mar 27, 1998
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