Recipe by Faigy Murray

Strawberry Jam-Laced Cookies

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Strawberry Jam-Laced Cookies
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

The small bits of jam laced throughout the cookie add so much! I love strawberry, but feel free to use any flavored jam.
Yield: approximately 24 cookies

Ingredients

Strawberry Jam-Laced Cookies

  • 1/2 cup oil, such as Gefen Canola Oil

  • 1 cup sugar

  • 1 teaspoon vanilla

  • 1 egg

  • 1 tablespoon lemon juice

  • 1/4 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 2 cups Glicks Flour

  • 1/2 cup white chocolate chips

  • 1/3 cup strawberry jam, such as Tuscanini

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a bowl, mix all the ingredients together except the jam.

3.

Gently fold in the jam to create a marbleized look. (If you mix too much, the batter can turn pink.)

4.

Bake for 12 minutes.

Notes:

These cookies spread while baking.

Freeze cooled cookies in an airtight container for up to 2 months; thaw at room temperature before serving.

About

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Recipe tags

chocolate chip cookies cookies faigy murray freezer-friendly fruity desserts kiddush my kitchen my studio strawberries strawberry jam
Strawberry Jam-Laced Cookies

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