1 C. Matza meal
1/2 C. chopped nuts
3/4 C. sugar
1/2 C. raisins
1/2 t. cinnamon
2 eggs
1 C. matza farfel
1/3 C. melted fat

Mix together the dry ingredients, then beat the eggs and fat into the mixture. Drop in rough lumps about the size of a small egg, onto a greased cookie sheet and bake at 350° for 30 minutes. Allow room for cookies to spread.

1/2 C. cake meal
1/2 C. chopped almonds
1/4 C. potato flour
2 eggs slightly beaten
1/2 C. sugar

Mix and sift cake meal and potato flour. Add sugar, almonds and eggs. Roll dough out on potato flour mixed with sugar. Cut; and bake on a greased cookie sheet in 400° oven until brown.

l/2 lb. blanched almonds
2 C. powdered sugar
ground fine
Grated rind of 1 lemon
2 egg whites
2 t. cake meal

Beat egg whites until stiff, mix other ingredients, and fold in. Grease cookie sheet, dust it thickly with cake meal. Drop batter by teaspoonsful onto cookie sheet, allowing room for cookies to spread when baked. Bake at 300° for 15 minutes, then increase heat to 375° to let macaroons brown. Remove from pan when cool.