Sesame Vanilla Passover Cookies Recipes

PASSOVER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350℉. 1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined. 2. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips. 3. Using a 2 tablespoon size cookie scoop, drop the dough onto a parchment-lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie. Happy Passover!

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
• Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
• In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
• Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

SESAME SEED COOKIES

Steps:

• Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
• Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
• Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.

SESAME VANILLA PASSOVER COOKIES

Steps:

• Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
• Cream together ground sesame seeds, butter or margarine, sugar and confectioners' sugar until very light and fluffy. Beat in eggs, one at a time, then add vanilla, 1/3 cup toasted sesame seeds, 2 tablespoons orange zest and 1/2 teaspoon ground anise seed.
• In separate bowl, mix baking soda, salt, matzo cake meal and potato starch and stir into sesame batter. Let sit for an hour, covered.
• In separate bowl mix remaining sesame seeds, orange zest and ground anise.
• Drop dough by heaping teaspoonfuls onto cookie sheets and sprinkle with sesame-orange zest-anise mixture. Bake for 12 to 15 minutes until golden brown.

SESAME WAFERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets.
• Place sesame seeds in small saucepan and stir or shake them over moderate heat until slightly brown. Remove from heat and stir in butter, brown sugar, egg and vanilla. Mix in flour, egg and salt. Drop by teaspoonfuls onto cookie sheets about 2 inches apart.
• Bake until just brown, 4 to 6 minutes. Remove from cookie sheets while still warm. If cookies are hard to remove, reheat for 30 seconds.

BENNE SEED CRISPS

Steps:

• 1 Preheat the oven to 325 degrees with the rack in the middle
• 2 Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats
• 3 Scatter the sesame seeds on one of the baking sheets and bake until lightly toasted, 8 to 10 minutes
• 4 Transfer the pan to a wire rack to cool and then transfer the seeds to a small bowl
• 5 In a medium bowl, whisk together the flour, baking soda and salt
• 6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter and brown sugar on medium-high until it's the consistency of wet sand, about 2 minutes
• 7 Reduce the speed to medium and beat in the egg and vanilla until combined
• 8 Using a wooden spoon or rubber spatula, add the flour mixture, and then fold in the cooled toasted sesame seeds
• 9 Drop level teaspoons of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart
• 10 (Allowing space is important, as the cookies will spread
• 11 )
• 12 Bake, 1 sheet at a time, for 7 to 8 minutes total, until the tops of the cookies bubble and the edges turn deep brown, rotating the baking sheets from front to back once during baking
• 13 Transfer the baking sheets to a wire rack to cool slightly, then use an offset spatula to transfer the cookies to the rack to cool completely
• 14 (If you leave the cookies on the baking sheet to cool completely, they will be more crisp; if you remove them immediately, they will be slightly softer
• 15 ) Repeat with the remaining dough
• 16 Serve, or store in an airtight container