Prepare some scrumptious and mouth-watering cookies this Passover and treat your kids. Read on to explore some simple cookie recipes for Pesach.
Passover Cookie Recipes
Who can even think of a party or festival without having some delicious, crunchy home-baked cookies? They are popular not only with kids, but also with the adults and senior members of the family. They add a whole new meaning to a festival or occasion. However, for Pesach, it is important not to use any form of leavening or raising agent for preparing the cookies. In this article, we have provided you with some simple and easy to make Passover cookie recipes that do not require the use of any raising agent. Each one of them is very easy to make and has its own distinct flavor and texture. Read on and explore the Pesach cookie recipes in detail.
Cookie Recipes for Passover
Passover Orange Ginger Sugar Cookies
- 3 cups Matzo Cake Meal
- 12 to 13 tbsp Passover Margarine (unsalted & kept at room temperature)
- 2 Egg Yolks
- 1 cup Sugar
- 2 tbsp Potato Starch
- 1 tbsp Ground Ginger
- 2 tbsp Fresh Orange Juice
- Blend potato starch and sugar in the food processor and then add in the margarine, cinnamon and ginger. Mix thoroughly.
- After this, add the egg yolks and orange juice and continue with the mixing.
- Now, slowly add the matzo flour and pulse and mix until the entire flour is combined into the mixture.
- The mixture should have the consistency of dough, such that any desired shape can be given to the cookies.
- Next, shape the dough into small balls, each of them one and a half inches in diameter.
- After forming the balls, roll them in the sugar and place each one carefully on parchment-lined cookie sheets.
- Press each of the cookies with the bottom of a measuring cup, such that they are 1/8 inch thick.
- Prior to baking the cookies, pre-heat the oven to about 375°F.
- After this, place the cookies in the mid-shelf of the oven and bake for a total of about 15 to 20 minutes. Make sure that the cookies are not overdone or over-brown, as this might impart a slight bitter taste to the cookies.
- Once done, remove them from the oven compartment and allow them to cool while they are still covered with the parchment paper.
- You can even prepare the dough in advance, to avoid last minute confusions. If stored properly, the dough can be kept for about one day in the refrigerator compartment and 3 months in the freezer.
Pesach Wine Cookies (Masa de Vino Recipe)
- ½ cup Potato Starch
- 1½ cup Powdered Sugar
- 1½ cup Passover Wine
- 2½ cup of Passover Cake Meal
- 1 cup Vegetable Oil
- In a mixing bowl, put sugar, potato starch and two cups of the cake meal and mix well.
- Add oil and wine and blend until very stiff, crumbly dough is formed. Add in extra cake meal, if the desired consistency is not achieved.
- Take small portions of the dough and form triangular shapes, each around ¼ inch thick and 2 inch on the sides.
- With a fork, make small ridges over the cookies, in a single direction.
- Lightly grease a cookie sheet with a little oil or butter and place the cookies over them. The cookies should be placed such that there is a distance of about an inch between two.
- After pre-heating the oven to about 350°F, bake the cookies for 20 to 30 minutes or until they are light brown in color.
- Once done, remove from the rack and let them cool for some time.
Passover Chocolate Chip Cookies
- 2 cups Sugar
- 2 large Eggs
- 2 sticks Margarine, kept at room temperature
- 1 tsp Salt
- 1 tsp Potato Starch
- 1½ cup Matzo Cake Meal
- 1 large tbsp Fresh Orange Juice
- 6 to 7 oz Chocolate Chips
- Cookie Sheets
- In a bowl, mix the margarine and sugar together, such that a smooth cream is formed.
- To this, add the eggs and continue whisking the mixture.
- Add all the other ingredients to the mixture, leaving the chocolate chips aside. Once the dough of desired consistency is formed, add the chips to the mixture.
- Next, grease the cookie sheets with a little oil or butter. Then, using a spoon, place the cookies over the sheets.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Bake the cookies for about half an hour or until they turn light-brown.
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