Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2009

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Credit: Lee Harrelson

Recipe Summary test

Yield:
makes 1 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cover a large, heavy baking sheet with parchment paper; set aside.

  • Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal to pan, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until dough is smooth, scraping sides and bottom of bowl after each egg.

  • Combine 1/2 cup sugar and cinnamon in a medium bowl.

  • With moistened fingers, shape 1/4 cupfuls of dough into mounds; roll in sugar mixture to coat, and place 2 inches apart onto prepared pan. Bake at 375° for 50 minutes or until browned and crisp. Remove from oven; cool on wire rack.

Nutrition Facts

175 calories; protein 3.8g; carbohydrates 23g; fiber 0.8g; cholesterol 71mg; iron 1.1mg; sodium 181mg; calcium 17mg.
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