These non-gebrokts cookies are easy to make and easy to enjoy on Passover.
Yields 40 cookies
Cream sugar, eggs and margarine until light and fluffy. Add the ground nuts and potato starch, mix until well combined.
Stir in chocolate chips and optional chopped nuts by hand. Freeze the batter for 30 minutes to one hour.
Preheat oven to 350 degrees Fahrenheit. Drop batter by rounded teaspoonfuls onto your cookie sheet and bake for 10–12 minutes or until lightly browned.
Store in an airtight container.
Pour one cup cottonseed oil into a measuring cup and freeze until solid. Use directly from the freezer.