Refrigerator Nut Cookies

Every once in a while, I like to try new recipes to make on Passover. These cookies were the new recipe this year. The recipe itself is pretty old – it’s from a cookbook called Second Helpings Please, which is a well known Jewish cookbook written by a well known Canadian, Norene Gilletz. My mom uses this book all the time, we have our go-to recipes in it.

This Passover, we tried these refrigerator nut cookies. It was a one bowl dough so super simple. Then you form it into a roll and wrap it in wax paper or plastic wrap and stick it in the fridge for a couple hours to firm up. This is your time to practice some patience. Go chill while the dough chills.

Once it is firmed up, you can unwrap the log and slice into cookies. You want them to be about 1/4″ thick so that they bake evenly and get a little crisp. I got 34 cookies which is exactly what the recipe yield was supposed to be. I will write out the recipe down below if you would like to make these.

I never really have high expectations for matzah based desserts, but I was pleasantly surprised by these cookies. They were just a basic cookie, pretty lightly flavoured. I like the texture from the chopped walnuts. I would have added some chocolate chips for more texture and a touch more sweetness though. Another thing I would add next time is some cinnamon. It would make the dough more fragrant and warm.

Passover ends tomorrow night and I’m very excited to bake with regular flour again.

Ingredients:

  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup cake meal
  • 1/3 cup chopped walnuts

Directions:

  1. Preheat oven to 375. Prepare baking sheet by greasing with cooking spray or lining with parchment paper.
  2. Beat eggs with sugar. Add oil, cake meal and nuts.
  3. Form into long roll on plastic wrap or wax paper and wrap tightly. Place in refrigerator for 2-3 hours.
  4. Cut into thin slices (1/4″), place on prepared baking sheet and bake for 15 minutes, until light golden brown. Note: they don’t spread while baking so they should all fit on one large baking sheet. Yield 2 1/2 – 3 dozen cookies.

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