Source: Passover Desserts by Penny W. Eisenberg 1. Preheat oven to 375 degrees. 2. Place the sugar and the potato starch in the work bowl of a food processor and process until the sugar is finely ground. Add the margarine, ginger, and cinnamon and process until well blended. Add the egg yolks and orange juice and process to blend. 3. Add the matzo flour and pulse until the flour disappears. Shape the dough into balls, 1 1/4" in diameter. Roll the balls in sugar and place on parchment-lined cookie sheets. Press the cookies with the bottom of a measuring cup until 1/8" thick. 4. Place on the middle shelf in the oven and bake for 15 minutes, or until very nicely browned. Remove the parchment to wire racks and let the cookies cool before storing. Notes: Can be prepare ahead. Refrigerated, 1 day Frozen, 3 months From the recipe files of email@example.com Posted to MM-Recipes Digest by SUZY
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 18.3mg||0 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 32.8g|
|Protein 1.3g||2 %|
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Calories per serving: 138
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