Matzo is an unleavened bread, made with flour and water and traditionally served during Passover; matzo farfel is made from dried noodles that are broken into small pieces. Both can be found in kosher sections of grocery stores. Vegetable oil is used in place of butter, to keep the cookies nondairy.

　　

Ingredients

Makes 2 dozen

　　1 cup matzo meal

　　1 cup matzo farfel

　　3/4 cup granulated sugar

　　1/4 cup packed light brown sugar

　　1/4 teaspoon salt

　　2 large eggs

　　1/2 cup vegetable oil

　　1 teaspoon pure vanilla extract

　　1 cup nondairy semisweet chocolate chips

　　1/2 cup chopped walnuts, toasted

　　

Step 1

Preheat oven to 350°F. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.

　　

Step 2

Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment paper–lined baking sheets. Bake until golden, 16 to 18 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies