| 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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