As recipies are given by members they will be available here.
We all hope you enjoy these greatly.
1 c. sugar
2 c. pecans
2 sticks butter (may sub part or all with applesauce for lower fat version)
1/2 tsp. vanilla extract
4 egg whites
6 tbsp. potato starch ***
6 tbsp. matzoh cake meal ***
***may be substituted by 12 tbsp almond meal
Step 1
Preheat oven to 350 degrees F. Position oven racks on middle and lower shelves of the oven. Line two cookie sheets with parchment paper.
Step 2
Place nuts and sugar in a food processor. Pulse-blend until the mixture resembles coarse meal.
Step 3
Place butter in a mixing bowl and beat with an electric mixer until light and creamy. (no beating needed for applesauce!)
Step 4
Add the nut mixture and vanilla, and beat until thoroughly incorporated. Add the egg whites and beat for 2 or 3 minutes until fluffy.
Step 5
Sift together the matzoh cake meal and the potato starch or Almond meal. Stir into the batter until thoroughly incorporated.
Step 6
Lightly wet your hands with water. Roll rounded teaspoons of dough between your fingers and place them on the lined cookie sheet, about 2 inches apart.(or they will spread to join one another)
Step 7
Place on the middle shelf of the oven and bake for 15 to 20 minutes, until the cookies are a toasty brown. If you're using the middle and lower racks, switch the cookie sheets every 5 minutes so the cookies bake evenly.