Jewish Strawberry Jam And Chocolate Chip Mandelbrot As Made By Danielle Warren
4.7(179)
Cook Time
-
Total Time
-
Yield
30 cookies
Ingredients
3 cups all-purpose flour (375 g)
¾ cup granulated sugar (150 g)
2 teaspoons baking powder
1 cup corn oil (240 mL)
1 teaspoon vanilla extract
3 large eggs
1 cup strawberry jam (325 g), smooth, plus more for serving (optional)
½ cup semi-sweet chocolate chips (90 g), (optional)
cinnamon sugar, for topping
Nutrition Info
Calories 142
Fat 5g
Carbs 21g
Fiber 0g
Sugar 8g
Protein 2g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
Bake the mandelbrot for 25-35 minutes, or until the edges are golden brown.
6. Step
Let cool for 10 minutes, then transfer to a cutting board. Top with cinnamon sugar, if desired, then slice into 1-inch-wide pieces.
7. Step
Serve with additional strawberry jam, whipped cream, coffee, or ice cream, if desired.
