Pecan Cookie (gebrokts)

The only dessert I make with matzoh meal, these dainty pecan balls can steal the spotlight from fancier desserts. Roll them in kosher-for-Passover powdered sugar, leave them plain, turn them into thumbprint cookies–whatever you do, these simple cookies are wonderful.

Passover Butter Cookies
Adapted from Doralee Patinkin
Beat together until light and fluffy:
4 ounces butter or margarine
3/4 cup sugar
1 teasp. vanilla
1/2 teasp. salt
2 yolks (I save the whites for another cookie recipe. The original recipe called for brushing the cookie dough balls with the whites. My sister found the dough too dry and she added in the whites along with the yolks. She got moist, chewy cookies. When I make them, without the whites, they are crisp. )
1 1/2 cups chopped pecans
1 cup matzoh cake meal
Form batter into balls or drop from spoon.
(The original recipe called for making an indentation in the cookies and then brushing them with beaten egg white. I think that this was originally a thumbprint cookie, and the instructions for filling the cookie with jam were just left out. Whatever. It makes more sense to me to save the whites for a batch of meringues. This way you get two batches of cookies out of the eggs.)

Bake the cookies for 15 minutes at 350 degrees or until lightly browned.
[note: the original recipe did not specify a baking temperature. ]
I have tried dusting these cookies with kosher for Passover powdered sugar, which made them look and taste somthing like Mexican Wedding cookies. But, plain is fine, too.
Makes 7 dozen small cookies


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