Fudge Cookies Passover Recipes
FUDGE COOKIES (PASSOVER)
Adapted from Ami Magazine.
Provided by Annelise Friedman
Categories Chocolate
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350.
- 2. Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites, stir, and add the remaining egg whites. Mix until combined.
- 3. Batter should be thick and glossy. Stir in chocolate chips.
- 4. Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
- 5. Bake for 12-14 minutes, until tops look slightly cracked. Let cookies cool COMPLETELY on baking sheet and do not move them. When cool, transfer to airtight container for 3 days, or freeze.
GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!
From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.
Provided by Sarah Chana
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
- Add in potato starch and baking powder, and mix until the batter resembles thick paste.
- Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
- Preheat oven to 350F/ 180C .
- Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
- Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
- Freezes well.
Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7
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