Mrs. Cohen’s Kosher for Passover Cookies

Mrs. Cohen’s Kosher for Passover Cookies

A Recipe from the Koppelman Family archives

About the Recipe

This recipe comes from Mrs. Cohen – not my mother (though she makes them every year), my Aunt Harriet’s mother. See, my mother was a Koppelman who married a Cohen, and Aunt Harriet was a Cohen who married a Koppelman. Every year we would gather at Mr. and Mrs. Cohen’s house (AH’s mom and dad) and sit around a huge table for our Passover Seder. As we cousins grew up, the Cohens were less and less an extended arm of the family, and more another set of grandparents.

Every year, Mrs. Cohen made these cookies.

There’s not a ton to really love about kosher for Passover baking in general, but wow are these cookies delish. They’re kind of like a snickerdoodle crossed with an oatmeal raisin cookie, but with matzah instead of flour and oats. The recipe has been passed from Mrs. Cohen to Mrs. Cohen to Mrs. Rabiner-Cohen (me!) and I can’t wait to pass it down to my son one day.

A few quick notes on changes and adaptations – you can use the dried fruit of your choice in this. I used the Trader Joe’s Berry Blend this time around, and the variety of flavor seems promising. My mom swore by golden raisins. Mrs. Cohen’s original was regular raisins. Any nut is fine in this as well. I prefer walnuts, my mom is more of an almond gal.

Quick tip: Use a metal tablespoon or scoop to shape the cookies. They’re very, very sticky and just get worse and worse if you try to do it with your hands. Chag Sameach!

For more of my family recipes, click here!

The Recipe!


2 cups matzah meal
2 cups matzah farfel
1 1/2 cup sugar
1 cup white raisins
1 cup chopped nuts
1/2-1 tsp. cinnamon
1/2 tsp. salt
2/3 cup vegetable oil
5 eggs
2 tsp. orange juice


Combine dry ingredients. Beat in eggs, oil, and orange juice. Drop by the teaspoon or tablespoon, or roll in hands. Place on very greased cookie sheet. Bake at 350*F for 15-20 min.

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