I hope you saw my last post about kugels, but if not, make sure you check it out after you finish reading through this one 🙂 Here’s the link

Passover baking is a little different than regular baking because you can’t use wheat flour or leavening agents. Because of that, most dessert recipes call for a lot of eggs to help with making cakes fluffy. Passover cooking in general uses a lot of eggs, but this is especially the case for desserts. Making a good tasting passover cake can be a little tricky too so I tend to avoid them and just make a variety of cookies.

My family usually makes the same recipes year after year and it works for us. Sometimes we’ll throw in something new, but most of the time, we like to keep things the same. So this year, we made coconut macaroons, forgotten cookies (which are my fave) and jam button cookies. I’ve linked the recipes for the first two, so you can click those to read about them.

The jam buttons (or thumbprint cookies) are super simple to make. It’s just a basic dough with matzah meal (ground matzah), sugar, eggs, oil and salt. You let that chill in the fridge for a bit to firm up then roll into balls and place on a baking sheet. Once they’re all rolled out, you make a little indent with your thumb (or any finger) in the middle, then fill with any jam and bake. Be careful when taking them out of the oven because the jam will be super hot, but once they cool down, the jam will harden.

I love these cookies (and the other ones I posted) because they are all so simple to make. Plus, if you want to serve a crowd, they’re all also super easy to double or even triple.