These tasty thumbprint cookies are made with matzo cake meal and make a lovely Passover dessert. Fill them with your favorite jam or jelly, such as raspberry or orange marmalade.
- 1 Cup sugar, plus 1/2 cup more for rolling
- 1 Cup (2 sticks) butter or margarine
- 3 large egg yolks
- Zest of one large lemon
- 1 1/4 cups matzo cake meal
- 3/4 Cups potato starch
- 1/4 Teaspoon fine sea salt
- Sugar jam, flavor of your choice
Step 1: Preheat oven to 350 F. Cover two cookie sheets with parchment paper. Set aside.
Step 2: In the bowl of a stand mixer, beat 1 cup sugar and 1 cup (2 sticks) butter or margarine until creamy. Add 3 large egg yolks. Beat in the zest from 1 large lemon.
Step 3: Sprinkle in 1 1/4 cups matzo cake meal, 3/4 cup potato starch and 1/4 teaspoon salt. Mix until blended.
Step 4: In a separate small bowl, place about 1/2 cup sugar. Using a tablespoon measure, drop rounded spoonfuls of dough into the sugar. Shake the bowl so the dough gets coated with sugar.
Step 5: Re-roll into balls and drop onto prepared sheet. Leave room between the cookies for spreading. When you have a full sheet, use your thumb to make an indentation on the center of each cookie. Fill with 1/4 teaspoon of jam. Bake for 12 minutes. Allow to cool completely. Use a thin-bladed spatula to remove cookies.