Last year I made French macarons. Best I've ever made but not really worth the work. This year, I cleared space to chill matzah toffee and made it before I did my fresh shopping. They love matzah toffee, and it's dead easy (even if I did have to throw out the first try from the chocolate going weird). A cousin always brings brownies that are always fab, but it's a closely guarded recipe, so I don't have it to share.

Best cookie? One that's made at home! I have never had good Pesach cookies from a bakery.

There are also some great old cookie recipes in the antique Manischewitz cookbook, but you have to start with one of their mixes. There's one made from the coffee cake mix that's excellent.

I've made French macarons for for Pesach in the past too, but if making them for after a meat meal, one has to do a parve ganache/filling to go between them which is a compromise. And they are a lot of work especially when putting together a big dinner.

The chewy chocolate meringues are easy. Mix the dry ingredients, mix in the egg whites (and vanilla). Drop. Bake.

Matzah toffee (aka matzah crack) is yummy but, to me, its candy not cookie.

I have a recipe from an old Striet's box for nut cookies. They are good and I've come up with additional flavors but I don't think they are as good as the meringues which are chewy and intensely chocolate.

I'll have to try the chocolate cookie recipe next year (done with baking this year). I've never made chewy meringues before.

I used different fillings for my French macarons. All flavorful but parve, though I did some tests with a Mexican chocolate ganache (spicy!) that was wonderful.

I found the coffee cake cookies recipe as my friend gave it to me. I haven't made them for many years, though:

coffee cake
cookies

375° 7-9 min 3
1/2doz

(called by
Manischewitz crunchy nut cookies because they overbaked them)

12 oz Manischewitz coffee cake mix
1 egg
2 TBSP oil
1 TBSP water
1/2 cup chopped nuts (we used pecans)

Mix contents of large bag, egg, oil, and water. Fold in nuts and
contents of small topping bag. Drop by tsp onto parchment
lined ( or greased ) cookie sheets. Bake at
375° for 7-9 minutes or until lightly browned.

I'm always looking for non-chocolate things for Pesach. This was a good cookie, but I can't remember what they're like. I used to bake cakes, my sortof sister's aunt's banana cake and a wonderful gooey honeycake that's best if it falls and just oozes honey. Nowadays, my people don't want a whole piece of cake. They polished off half a batch of toffee, and most of my cousin's brownies, but they want bite sized things. Three of them. :) So they can pretend they're not eating sweets, I guess. I should devise a honeycake cookie, I think. There's another M. mix cookie made with their honeycake mix, but I was thinking more along the lines of something to make in a mini-cheesecake pan. All eggs and honey. :)

I think those are the same cookies that Ann T made. I also made them, but overbaked them a bit, so they weren't as chewy as I'd like. I'll try them again, now that Amanda has been diagnosed as celiac.

I've also made macarons, the first time I thought they were too "fussy" and spent a lot of time getting them just perfect. The second time I was just making them to eat, and didn't care about "feet" or cracking, so they were easier, faster and just as yummy. I put any cracked ones on the bottom of the sandwich, LOL, so no one could see while they were on the plate!

Thanks for the reminder that I have to try these again.

Annie

These look very good. My sweet tooth is in overdrive tonight.

Thanks. These look delicious and I like easy cookies.