PASSOVER Raspberry Cookies

1 cup sugar
1/4 tsp salt
4 tbsp potato starch
2 cups matzo cake meal
2 tbsp orange juice
grated orange zest
4 eggs
2/3 cup vegetable oil
Passover raspberry preserves
1 cup golden raisins
1/2 cup chopped walnuts
1 egg white
cinnamon sugar

Sift dry ingredients into a large bowl. Make a well in the center, add eggs and oil. Oil or wet hands and knead dough. Wrap in plastic and chill at least two hours.
Preheat oven to 325-degrees F.
parchment paper on baking sheets.
Divide dough into quarters. Roll one piece of dough between sheets of parchment paper. Spread dough with preserves, sprinkle with nuts and raisins. Roll from long side. Brush roll with egg white and sprinkle with cinnamon sugar. Slice and place on an oiled cookie sheet. Repeat with remaining dough. Bake 30 to 35 minutes. Cool on rack. May be frozen