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.
Passover Uppåkra (Swedish Butter Cookies)
8 ounces (2 sticks, 1 cup) butter, softened
1/2 teaspoon salt
1 cup sugar
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.