Passover
Palestine Cookies
Submitted by: Clyde |
2 cups matzo meal
1 teaspoon cinnamin
2 cups matzo farfel
1/2 teaspoon salt
1.5 cups sugar
2/3 cup vegetable oil |
1 cup raisins
4 eggs
1 cup chopped nuts
2 tablespoons Passover wine
1 teaspoon lemon juice
1/4 cup orange juice |
| Combine dry
ingredients. Beat in eggs and oil. Add wine and juices. Drop by
the teaspoonful onto a greased cookie sheet. Bake at 350°F for
20-25 minutes. Yields around 70 cookies. |
Passover Walnut Cookies
Submitted by: Clyde |
1 egg
3 ounces walnut meats, ground
4 ounces walnut meats, coarsely chopped
6 packages Sunette artificial sweetener
1 tablespoon walnut oil |
3 tablespoons canola oil
1 teaspoon Vanilla
1/2 teaspoon maple flavor
pinch salt |
Preheat oven to 375°F.
Combine egg, sweetener, oils and flavorings. Gently fold in
ground nuts and then pieces. Drop by teaspoons onto foil covered
cookie sheet. Place in preheated oven. Close door and turn off
heat. Let sit until completely cool--several hours or overnight.
Serving size: 30
Note: This recipe began its life as a macaroon--the
source of the baking method. I still find it the easiest way.
However, it can be baked the regular way--but be careful not to
overbrown--the cookies are still edible but not as nice. |
Meringue
Drops
Submitted by: Clyde |
3 egg whites
1/3 cup sugar
1 teaspoon Vanilla |
1 package (6 oz) chocolate
chips
chopped nuts (optional) |
|
Beat egg whites until
almost stiff. Add sugar and Vanilla. Beat until stiff. Gently
fold in chips. Drop by teaspoons on greased cookie sheets Bake
at 350°F for 15 to 20 minutes. Watch carefully! |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
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