The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner

Makes 15-20 cook­ies.

250 gr. straw­ber­ries, cut into cir­cles 2 Tbsp. su­gar 400 gr. flour, sifted ½ tsp. salt ¼ tsp. bak­ing pow­der 200 gr. but­ter, at room tem­per­a­ture, cubed 200 gr. brown su­gar

100 gr. white su­gar

2 eggs

1 tsp. vanilla ex­tract

Add the straw­ber­ries to a bowl. Add the su­gar and mix. Set aside. In a sep­a­rate bowl, add the flour, salt and bak­ing pow­der and mix.

Add the brown and white sug­ars and but­ter to the bowl of a mixer fit­ted with a dough hook and mix on medium speed un­til smooth. Add the eggs one by one, mix­ing in be­tween, and then add the vanilla. Mix. Add the flour mix­ture and mix for an­other 30 sec­onds.

Drain any liq­uid from the straw­berry slices and pat them dry with a pa­per towel. Fold them into the dough.

Line a bak­ing tray with bak­ing pa­per. Spoon the bat­ter onto the tray, mak­ing lit­tle mounds. Bake in an oven that has been pre­heated to 180° for 12-15 min­utes. Make sure the cook­ies don’t over­cook. Let cool. Level of difficulty: Easy. Time: 90 min­utes. Sta­tus: Dairy.

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