PASSOVER Raspberry Cookies

Ingredients

• 1 cup (240 ml) sugar
• 1/4 tsp (1 ml) salt
• 4 tbsp (60 ml) potato starch
• 2 cups (480 ml) matzo cake meal
• 2 tbsp (30 ml) orange juice
• grated orange zest
• 4 eggs
• 2/3 cup (160 ml) vegetable oil
• Passover raspberry preserves
• 1 cup (240 ml) golden raisins
• 1/2 cup (120 ml) chopped walnuts
• 1 egg white
• cinnamon sugar

Method

1. Sift the dry ingredients into a large bowl. Make a well in the center and add the eggs and oil.
2. Oil or wet your hands and knead the dough. Wrap in plastic and chill at least two hours.
3. Preheat oven to 325°F (165°C).
4. Line baking sheets with parchment paper.
5. Divide the dough into quarters. Roll one piece of dough between sheets of parchment paper.
6. Spread the dough with preserves and sprinkle with nuts and raisins. Roll from the long side.
7. Brush the roll with egg white and sprinkle with cinnamon sugar. Slice and place on an oiled cookie sheet. Repeat with the remaining dough.
8. Bake 30 to 35 minutes. Cool on a rack. May be frozen