• 1/2 cup Passover margarine
• 3/4 cup sugar
• 1 tsp. Passover vanilla extract
• 1/2 tsp. salt
• 2 egg yolks
• 1 cup matzo cake meal
• 1-1/2 cups walnuts, finely chopped
• 1/2 cup raspberry jam

Preheat oven to 350°F. Combine margarine, sugar, vanilla, and salt in a bowl. Cream with an electric mixer until light and fluffy. Add egg yolks and beat thoroughly. Blend in cake meal. Form dough into 1 inch balls and roll in nuts. Place on lightly greased cookie sheets about 1-1/2 inches apart. Press down in center. Bake 15 minutes, or until lightly browned. Remove from oven and press down centers. Cool slightly before removing from pan. Spoon about 1 tsp. of jam into center of each cookie.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 198, fat 12.0g, 52% calories from fat, cholesterol 26mg, protein 2.7g, carbohydrates 22.2g, fiber 0.9g, sugar 16.1g, sodium 99mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.4, Lean meat: 0.2, Fat: 2.1, Sugar: 1.0, Very lean meat protein: 0.0

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