Passover Cookie Recipe

I've been making these Passover cookies for years, and they are always a favorite. Make sure to use cake meal, not matzah meal, or they won't turn out right. Enjoy!

Passover jam buttons

• 1/2 cup butter
• 3/4 cup sugar
• 1 tsp. vanilla
• 1/2 tsp salt
• 2 egg yolks
• 1 cup matzo cake meal
• 1 1/2 cup finely chopped nuts (hazelnuts or pecans work best)
  
• jam, (I use seedless raspberry all-fruit)
  

Cream butter, sugar, vanilla and salt until light & fluffy. Add egg yolks and beat thoroughly. Blend in cake meal. Form dough into 1" balls. and roll in nuts. Place on lightly greased cookie sheets about 1 1/2 " apart. Press down in center. Bake at 350 degrees for 15 min., or until lightly browned. Remove from oven and press down centers. Cool slightly before removing from pan. Spoon jam into center of each cookie.

Tip: I use a silicone mat when baking these cookies (in fact, I use silicone mats for baking all my cookies--if you bake, you MUST have one of these!! They set inside your cookie sheet, nothing can stick to them, and they just wipe clean. I use mine all the time.)