Instructions: *Note - or finely grind matzo meal in blender

Preheat oven to 375 degrees F. Combine dates and water in a saucepan and simmer about 10 minutes until soft. Add 1 teaspoon potato starch and simmer 5 minutes more until thickened. Spoon date puree into a mixing bowl and cream sugars with an electric mixer. Add egg white and blend.

In a separate mixing bowl, combine matzo cake meal, matzo meal, potato starch and salt. Thoroughly mix wet and dry ingredients together with a spoon, not mixer. Stir in chocolate chips and raisins. Chill dough in refrigerator for 30 minutes.

Roll teaspoonful into a ball and place on teflon cookie sheets. Flatten slightly with back of a spoon. Bake 20 minutes. Let cookies partially cool on cookie sheet, then remove carefully to cooling rack.

(Dough can be frozen and baked the next day - dough is even easier to work with.)

Makes 24 cookies.

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