Matzo Morsels from Dorie’s Cookies: Sneak Peek


from Dorie’s Cookies, by Dorie Greenspan (Houghton Mifflin Harcourt)
Makes about 40
1 cup (120 to 160 grams) moist, plump raisins or dried cranberries 
1/2 stick (4 tablespoons; 2 ounces; 57 grams) unsalted butter, cut into chunks
6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped
3/4 teaspoon fine sea salt
4 pieces (about 115 grams) unsalted matzo, crumbled (to make about 2 cups)
1/2 cup (3 ounces) chocolate chips (semisweet, milk, butterscotch or white)
Have a baking sheet lined with parchment paper or a silicone baking mat at hand.
Put the raisins or cranberries in a heatproof bowl and add enough very hot tap water to cover them.  Allow them to soak while you work and then, when you’re ready for them, drain and pat them dry between paper towels.
Toss the chunks of butter into another heatproof bowl, cover with the chopped chocolate and place the bowl over a pan of simmering water (the water shouldn’t touch the bowl).  Heat, stirring occasionally, until the ingredients are melted and smooth.  (Don’t heat so much that the butter and chocolate separate.)  If the bowl is large enough to hold all of the recipe’s ingredients, you can continue working in it; if not, scrape the butter and chocolate into a larger bowl.
Working with a flexible spatula, stir in the salt followed by the bits of matzo.  When all the pieces of matzo are coated with chocolate, stir in the chocolate chips and the dried fruit.  Keep stirring until everything is chocolate-coated.
The best way to shape these is to use a small cookie scoop, so you can neatly pack the matzo.  If you don’t have a scoop, use a rounded teaspoon of mix for each cookie and use the cup of your hand to press it into the spoon and shape it.  However you’re shaping the cookies, put them on the baking sheet and, when all the mix is used, slide the baking sheet into the freezer to set the chocolate, about 20 minutes.  Once the chocolate is set, the cookies are ready to be served or stored.
Storing:  The cookies can be kept covered in the refrigerator for up to 4 days or packed airtight and frozen for up to 2 months.  They’re surprisingly good snacked just a few minutes out of the freezer.


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