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
-LEMON NUTMEG COOKIES-
SUBSTITUTE for nutmeg & OJ
2 ts Freshly grated nutmeg
2 tb Fresh lemon juice
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
Yields
36 Servings