JEWISH STRAWBERRY JAM AND CHOCOLATE CHIP MANDELBROT AS MADE BY DANIELLE WARREN RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, baking powder, corn oil, vanilla extract, large eggs, strawberry jam, semi-sweet chocolate chips, cinnamon sugar
Provided by Betsy Carter
Categories Desserts
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and baking powder. Add the corn oil, vanilla, and eggs, and stir with a rubber spatula until the dough starts to come together. Use your hands to finish mixing the dough until well combined and thick.
- If making strawberry mandelbrot, wet your hands with water and shape half of the dough into a rough oval on the prepared baking sheets. Pinch the edges of the dough up to create a well. Spread the strawberry jam in the center of the dough. Flatten the remaining dough and place on top of the strawberry jam. Leave a bit of extra dough in the bowl to fill in the cracks.
- If making chocolate chip mandelbrot, fold the chocolate chips into the dough. Wet your hands with water and shape the dough into a rough oval on the prepared baking sheet.
- Bake the mandelbrot for 25-35 minutes, or until the edges are golden brown.
- Let cool for 10 minutes, then transfer to a cutting board. Top with cinnamon sugar, if desired, then slice into 1-inch-wide pieces.
- Serve with additional strawberry jam, whipped cream, coffee, or ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
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