These cookies are the family favorite Passover dessert of cousin Judy Lizzack. Her husband Larry loves to eat them year-round, so Judy brought a large freezer bag of them on a family timeshare apartment vacation, where we also happened to be staying, and served the cookies to us.
With today’s protocol to stay home or to avoid groups, staying 6 feet away from people during the COVID-19 virus pandemic, I was able to buy a few of the ingredients at The Spicy Peach in Toco Hill, where I pre-ordered the matzah farfel, matzah meal and chopped nuts online.
Someone came out to my car at a predetermined time and put the bag in my car. This gave me the opportunity to bake these crunchy cookies that resembled bricks on a weekday afternoon. I froze them in a Ziploc plastic bag to be ready for this year’s Passover holiday.
The recipe makes 6 dozen small cookies, with a consistency like a good oatmeal cookie. You can add small chocolate chips if you want a sweeter taste. The spiral bound vintage cookbook, “From Manna to Mousse,” published in 1969 by Sisterhood Congregation Beth El in New London, Conn. was the book Judy originally used for the recipe. The cookbook was reissued by Dell Publishing in 1972.
Servings: About 6 dozen cookies.
2 cups matzah farfel
2 cups matzah meal
1 ½ cups sugar
1 cup dark raisins
1 cup chopped nuts (walnuts or other), optional
1 teaspoon lemon juice
1 teaspoon cinnamon (my cousin uses more)
½ teaspoon salt
2/3 cup vegetable oil
¼ cup orange juice (no pulp) or apple juice
2 tablespoons sweet Manischewitz wine (she uses more so that cookies are not
Preheat oven to 350 F. Combine dry ingredients.
Beat in the eggs and oil. Add wine and juices and mix well.
Use parchment paper on top of cookie sheets so that the cookie bottoms don’t get black or burned, as the cookies should be a dark brown when they’re done.
Use a teaspoon to form the dough into cookies. There should be about 12 cookies per tray.
Bake for about 20 minutes. Keep an eye on them; you want them to be darkish brown and crispy. You can use two baking pans on different racks, to yield 24 cookies total. Repeat this process until dough is used. When done, remove the baked cookies from pans and serve on platter or plate.
Cool and freeze in freezer bags. Good eaten while still frozen.