RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cookies: Orange-Ginger Sugar - pareve
Makes 3 dozen 2-inch cookies 1-1/3 cups sugar 2 Tbs. potato starch 1-1/2 sticks unsalted pareve Passover margarine at room temperature 1 Tbs. ground ginger 1 tsp. ground cinnamon 2 Tbs. fresh orange juice 2 large egg yolks at room temperature 2 cups matzah cake meal 1 cup granulated sugar Preheat oven to 375 degrees.Place 1-1/3 cups 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. Add the matzah cake meal and pulse until the flour disappears. Shape the dough into balls, 1-1/4 inches in diameter. Roll the balls in the remaining sugar and place on parchment-lined cookie sheets. Press the cookies with the bottom of a measuring cup until 1/8 thick. Place on the middle shelf in the oven and bake for 15 minutes, or until nicely browned. Remove the parchment paper to wire racks and let the cookies cool before storing. Can be frozen for up to 3 months. Variation for lemon nutmeg cookies: Substitute 2 tsp. of freshly grated nutmeg for the ginger and omit the cinnamon. Use lemon juice instead of orange juice.
