Mandelbrot

Traditional Jewish cookie - a family favorite!

Mandelbrot

Ingredients:

• 3 1/2 cup flour

• 3 tsp baking powder

• 1 cup sugar

• pinch of salt

• 12 oz (1 standard size bag) of chocolate chips

• 4 eggs

• 3/4 cup oil

• 2 tsp almond extract

• 1 cup chopped walnuts (optional)

• 1 cup maraschino cherries cut in half (optional)

• Cinnamon sugar (optional)

Passover Version Ingredients:

• 2 cups sugar

• 1/2 lb butter

• 6 eggs

• 2 3/4 cups matzah cake meal

• 1/2 tsp salt

• 3/4 cup potato starch

• 1 bag chocolate chips

• 1 tsp cinnamon

Directions:

Directions should always be short and to the point.

1. Preheat the oven to 350 degrees. Line a large baking pan with parchment paper

2. In a large bowl, combine flour, baking powder, and salt, and set aside.

3. In another large bowl, beat the eggs until well blended.

4. Beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.

5. Add oil and almond extract to the eggs + sugar and beat briefly to blend. The dough should be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour.

6. Add in the chocolate chips, walnuts, and maraschino cherries and mix again.

7. On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly.

8. Bake until well-risen and firm, about 25-30 minutes. Remove from oven.

9. Using sharp serrated knife, slice baked logs horizontally about every 1/2 inch.

10. Sprinkle cinnamon-sugar mixture over the cookie log

11. Return cookies into the oven and bake until dry and crisp, up to 20 minutes longer (checking on it to make sure it doesn't over cook)

12. Let cool before serving. These cookies are also excellent frozen!