Aunt Beth’s Chocolate Farfel Cookies

Let me say right of that bat that these are not cookies.  They aren’t really even close to cookies. So why do we call them cookies?  I have no idea.  Maybe it’s because they kind of, sort of look like cookies (if you squint)? Or maybe because we don’t know what else to call them? Or maybe it’s simply because we always have?

But just because these aren’t actually cookies doesn’t mean they aren’t actually wonderful.  They are really more of a chocolate confection than a cookie, but who cares?  They are yummy. And easy.  These days, I’m into easy. Aren’t we all?  My Aunt Beth is a serious cook, a woman with more delightful signature dishes than I could count, so why have I chosen to share with you only her simplest, quickest, no-cook recipe? Because I like them.I really, really like them.  I eat-them-for-breakfast, snatch-them-out-of-Jeff’s-hand like them.

These make  a great Passover treat, of course.  But you don’t really have to save them for Passover.  In fact, I made these “cookies” today not for Passover Seder, but to bring to Jeff’s grandmother’s house for Easter!

And you can feel free to just break matzo into tiny pieces instead of buying matzo farfel, if you prefer.  You can also get creative with the nuts and fruits.  I like the walnuts, but almonds work too, and pistachios are awesome.  Just be sure to toast whatever nuts you use, for maximum nutty flavor.  As for dried fruit, cranberries are great (especially with the pistachios) and so are cherries. Really, any combination will work.  And I’ve even been considering trying a white chocolate version, just for fun. 

Aunt Beth’s Chocolate Farfel Cookies

Makes about two dozen

12 oz semi-sweet chocolate chips

1 cup golden raisins

1 cup chopped toasted walnuts

2 1/4 cups matzo farfel

pinch of salt

Slowly melt the chocolate over a double boiler or in 20-second bursts in the microwave, stirring often. In a large bowl, stir together the melted chocolate and remaining ingredients until everything is well coated with chocolate.  Line two baking sheets or trays with wax paper.  Using a tablespoon, drop dollops of the chocolate mixture onto the wax paper.  This is a messy process, so be prepared to use your fingers (and to lick off the chocolate later)! transfer the trays to the fridge and chill for at least an hour, until the chocolate hardens.  Remove from the fridge a few minutes before serving.  These “cookies” keep for a week stored in an airtight container in the fridge.