Method

Preheat oven to 375°F.

Put sugar and potato starch in the bowl of a food processor and process until mixed.  Add margarine, ginger, and cinnamon and process until well blended. Add egg yolks and orange juice and process to blend.

Add the matzo flour and pulse until the flour is combined into mixture.

Shape the dough into balls, 1 1/4" in diameter. Roll the balls in sugar and place on parchment-lined cookie sheets. Press the cookies with the bottom of a measuring cup until 1/8" thick.

Place on the middle shelf in the preheated oven and bake for 15 minutes, or until browned. Remove the cookies, still on the parchment to wire racks to cool.

The dough can be prepare ahead.  It will keep refrigerated for 1 day or frozen for 3 months.  

Contributor:  Pat ciesla

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