Jewish Strawberry Jam And Chocolate Chip Mandelbrot As Made By Danielle Warren

Instructions

• 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!