Yield: 60 cookies

• 1 cup sugar
• 1 cup brown sugar
• 1 cup margarine
• 2 eggs
• 2 teaspoons Pesach vanilla extract
• 1 tablespoon water
• 1½ cups potato starch
• 1½ cups matzah cake meal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup chocolate chips
• ¾ cup chopped walnuts (optional)

1. Preheat oven to 350°F.
2. Cream together the sugars and margarine until light and fluffy. Add the eggs, one at a time, and then add the vanilla and water. Combine.
3. Add the potato starch, cake meal, salt and potato starch and mix until just combined.
4. Fold in the chocolate chips and the walnuts (if desired).
5. Spray a cookie sheet with nonstick cooking spray. Or, better still, line the cookie sheet with baking parchment and spray with nonstick cooking spray.
6. Place the cookie dough in teaspoon-sized balls on the prepared cookie sheet, at least 1″ apart.
7. Bake 12 to 15 minutes or until the cookies begin to brown around the edges.
8. Cool on a rack before storing in an airtight container.

May be frozen for up to 2 weeks, double wrapped in foil.