Chocolate chip cookies

Another request from France, where chocolate cookies are a phenomenon & sold in fancy bakeries, although they are nowhere near as good as in the US. French friends ask me to bring them as dessert when they invite us to a dinner party as if they were a delicacy! The kids also bug me daily to make them... This recipe comes from way back when I was a kid & is still the best.
For my kid's birthday parties I put the whole batch of batter onto a pan and make Chocolate Chip Cookie Cake. Decorate with sprinkles, M&Ms, whatever!

TIPS: DON'T OVERCOOK!
If kids don't like chunky pieces of nuts, then add ground walnuts, almonds, pecans.....
A little grated coconut goes a long way flavorwise!
I only use really good dark chocolate, smashed into chunks.

CHOCOLATE CHIP COOKIES
1 cup whole wheat flour
1 1/4 cup white flour (or 1 cup flour, 1/4 cup ground nuts + grated coconut)
1 tsp baking soda
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
2 eggs
1 cup or 2 sticks butter (room temperature)
1 pack of chocolate chips or 12 oz chopped chocolate

Preheat oven 375°.
Combine butter, sugar, vanilla until creamy.
Beat in eggs, singly.
Gradually add dry ingredients.
Add chocolate or other fun sweets.
Drop onto a cookie sheet with a tablespoon, don't flatten & space apart.
Cook until edges are golden but center is still soft, about 8 minutes.
Remove from oven, let cool a few minutes before transferring to a cooling rack ( or plate).
If the kids don't scald themselves devouring the oven hot cookies, let them cool completely before placing in a tight lidded tin.
Theoretically they keep 5 days, or can be frozen, but normally the shelf life of cookies is maximum the next day (triple recipe, hidden tins)

HAMANTASCHEN-OZNEI HAMAN-Purim cookies

Purim is a Jewish holiday also known as the Feast of Esther. Jewish holidays follow a lunar calendar, so it usually falls in late February or early March (like this year: 2009 or 5769 by the Jewish calendar). Hamantaschen or the "pockets of Hamam" are one of the traditional treats made for Purim. These cookies are simple & can be made with any number of fillings (including any jam you like). In a hermetically sealed container they keep 5 days (if the kids don't eat them all) & can be frozen.

The basic recipe that follows is the one I've always made with my kids because it's very simple. This can be made in a food processor (metal blade) or by hand.

TIP: Any kind of butter pastry should be as lighltly kneaded as possible or it will harden.
Dough must always be refrigerated. This pastry dough requires at least 3 hours, so I often make it a few days ahead of time.

Pastry:
1 egg plus 1 yolk
4 cups flour
1 1/2 cups sugar
2 tsps baking powder
2 sticks of butter plus 4 tbsps
lemon zest

Beat egg & yolk. Set aside
Put dry goods in processor or large bowl.
Cut butter into small cubes & sprinkle over dry mixture. Either process or mix with a fork until the texture is crumbly.
Add beaten egg.
Blend until dough starts to form a ball. If still too dry, add a little lemon juice or water by the tsp.
Add zest.
Blend or knead into a ball.
Remove from bowl & flatten into a disc.
Wrap in plastic. Refrigerate.

Grease cookie sheet.
Roll dough out as lightly & thinly as possible.
Use a round cookie cutter or wine glass to cut out circles.
Put a heaping tsp of filling in the center.
Wet edges with water then pinch them towards the center to form a triangle.
Place on cookie sheet & refrigerate 1 hour.

Preheat oven to a medium-hot temperature.
Bake about 10 minutes or until golden.


Prune or dried fig Filling:
Blend the following ingredients in food processor or by hand.

1 cup pitted prunes or dried figs
1/2 cup raisins
4 tbsps walnuts (or other nuts)
4 tbsps jam (I prefer orange marmelade)