Uppåkra (Swedish Potato Cookies for Passover)

I was loving these delicious butter cookies (do not click during peysekh!), and they already have lots of potato starch to begin with, so it seemed like a good idea to try a kosher-for-Passover version. For my first try at adapting the recipe I substituted half a cup of cake meal for the cup of flour (cake meal is quite a bit denser than flour), and increased the potato starch by a two tablespoons. Next time I might try adding another two tablespoons of cake meal for a firmer dough. There is really no kosher-for-Passover vanilla extract fabulous enough for these cookies, so I left that out and added the zest of an orange and a lemon, and this worked very nicely. Maybe I start some some homemade vanilla extract now, it will be ready for next year.

The peysekhdik uppåkra came out pleasantly crisp and very crumbly. You won’t believe it’s not chametz.

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Passover Uppåkra (Swedish Butter Cookies)

8 ounces (2 sticks, 1 cup) butter, softened

1/2 teaspoon salt
1 cup sugar
1 egg
grated zest of 1 orange

grated zest of one lemon

1 cup plus 2 tablespoons potato starch
½ cup cake meal (maybe ½ cup plus 2 tablespoons would be good)

Cream together butter and sugar in a mixer or with a pastry blender. Beat in the salt, egg and citrus zest. Sift together the cake meal and potato starch; add to butter mixture and beat until combined. Chill dough for about an hour. Roll into small balls and place on parchment lined cookie sheets. These cookies will spread quite a bit during baking, so give them plenty of room on the sheets. Bake at 375 degrees F for 10 minutes or until edges are brown, rotating the sheets front to back and top to bottom halfway through. You will have enough for about three half-sheet pans.

I am usually pretty chill about these things, but I’m just saying: if this recipe is not in the first page of results for "peysekhdik uppåkra," I will be sorely aggrieved.