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92% would make again

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

by Betsy Carter


for 30 cookies

  • 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

Shop ingredients with
    Calories 142
    Fat 5g
    Carbs 21g
    Fiber 0g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.


  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. 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. 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. 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. Bake the mandelbrot for 25-35 minutes, or until the edges are golden brown.
  6. 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. Serve with additional strawberry jam, whipped cream, coffee, or ice cream, if desired.
  8. Enjoy!