by Doris Patinkin Rubin, Grandma Doralee
This recipe is from the kitchen of Bella Smith and one of my family's favorite Passover goodies. I prefer using parchment paper to greasing the pan as it prevents burning.
1 cup butter
3/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs, separated
1 cup Passover cake meal
1 1/2 cups chopped pecans
Preheat oven to 350 degrees.
Blend butter, sugar, vanilla and salt until light and fluffy. Add egg yolks and blend well. Add the chopped pecans. Add the cake meal.
Form into balls or drop from the tip of a teaspoon onto a parchment covered cookie sheet. Depress in center and brush with lightly beaten egg whites.
Bake for 15 minutes or until lightly brown.
Allow to cool on cookie sheet before removing.
Yield: about 95 cookies
KosherEye Note: for parve cookies, substitute parve margarine
Recipes: Passover, Desserts, Cookies, Dairy, Kosher