1/2 c Pitted dates
1/2 c Water
1 ts Potato starch
1/2 ts Vanilla extract
1/2 ts Almond extract
1/3 c Brown sugar
1/3 c Granulated sugar
1 Egg white
3/4 c Matzo cake meal *note
1/4 c Matzo meal
2 tb Potato starch
1 ds Salt
1/2 c Chocolate chips, semi sweet
1/3 c Raisins
Vegetable spray
*note – or finely grind matzo meal in blender
Preheat oven to 375 degrees F. Combine dates and water in a saucepan and
simmer about 10 minutes until soft. Add 1 teaspoon potato starch and simmer
5 minutes more until thickened. Spoon date puree into a mixing bowl and
cream sugars with an electric mixer. Add egg white and blend.
In a separate mixing bowl, combine matzo cake meal, matzo meal, potato
starch and salt. Thoroughly mix wet and dry ingredients together with a
spoon, not mixer. Stir in chocolate chips and raisins. Chill dough in
refrigerator for 30 minutes.
Roll teaspoonful into a ball and place on teflon cookie sheets. Flatten
slightly with back of a spoon. Bake 20 minutes. Let cookies partially cool
on cookie sheet, then remove carefully to cooling rack.
(Dough can be frozen and baked the next day – dough is even easier to work
with.)
Makes 24 cookies.
Per cookie: Cal 75, Fat 1.2g, CFF 15%, Choles 0, Carbo 13.5g, Fiber 1.1g,
Potassium 66g.
Yields
24 Servings