Oh it’s that time of year again. Purim has passed with the blink of an eye, and green patches of grass are popping up all over my backyard. My daughter came home super excited yesterday that she saw some white flowers growing…I don’t know how accurate that is, but spring has most definitely sprung! Every Sunday, my windows are flung open, and the scent of cleaning products mixed with a fresh breeze, travels through my house. I know we’re all deep in Pesach prep, and it’s overwhelming.
Pesach food growing up was Oberlander’s baby fingers, pans of brownies, and mom’s onion kugel. Oh how the times have changed. There are so many Pesach products out on the shelves, I don’t know where to look first! It’s exciting! I don’t know exactly how many Pesach recipes I’ll be sharing. Or what my balance of traditional and millennial will be, but i promise, it’ll all be delicious.
For starters, we’re diving right in to a family favorite recipe, crinkle cookies.
You can’t go wrong with this classic. The batch I made for this photo shoot is almost finished. Nobody cares that they are made with Pesach ingredients. They are that good!
Best Pesach Crinkle Cookies
- 16 oz Chocolate Chips
- 3/4 Cup Margarine (1 1/2 sticks)
- 4 Large Eggs
- 1/2 Cup Sugar
- 1 Tsp Vanilla sugar
- 1 Cup Potato starch
- 1/2 Tsp Baking powder
- 1 Cup Powdered sugar for rolling
- Melt the chocolate chips with the butter over a double boiler, stirring occasionally. Meanwhile, beat 4 eggs in the bowl of a mixer. Add in the sugar and vanilla sugar. Next, add in the potato starch and baking powder. Remove the chocolate mixture from the stove and allow it to cool. Once it has cooled, add it to the mixer bowl. Mix until combined.
- Refrigerate the batter for minimum 3 hours.
- Before baking, preheat the oven to 350 F. Line a baking sheet with parchment paper. Remove the batter from the fridge and scoop out the batter. (If the batter is still too sticky, return it to the fridge for an additional hour. Do not wet your hands!) Roll it into balls, then roll it in the powdered sugar. Place the cookies on to the prepared cookie sheet. Bake for 10-12 minutes. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
These cookies freeze beautifully, so you could get baking early and stock up your freezer.
Until next time,