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2 cups matzo meal
Mix all together. Drop onto greased cookie sheet. Bake about 15 minutes at 350°F.
Poster's Notes:
Batter was very loose as per original recipe, so I added the cake flour to thicken it. I subbed 1/2 cup of brown sugar for the same amount of white because I wanted to finish off a box. I also used parchment paper to line the cookie sheets instead of greasing them. If you like raisins, you could use them in addition to, or in place of, the walnuts. (I don't like raisins.)
I'm not sure where this recipe came from, but it's been in my files for many, many years. However, this is the first time I've ever tried it. I had to tweak it a bit but the cookies turned out well. One point in favor of these cookies is that they are made with oil, rather than the awful Passover margarine they sell here.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 108 Calories; 4g Fat (34.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 21mg Sodium.
2 cups matzo farfel
1-1/2 cups sugar
1 cup nuts, chopped
1 teaspoon cinnamon
2/3 cup oil
4 eggs
1/2 cup matzo cake flour
2 teaspoons baking powder
I used 1 package vanilla sugar to replace part of the sugar.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates