Cake Recipes
Prep: 30 Minutes
Bake: 12 Minutes
Yields: 8-10 Servings
Ingredients:
1 Foodstirs™ Organic Chocolate Chippy Mix
6 Tbsp Butter, cold and cubed
1 Egg
1/2 Cup Strawberry Jam
Pretzel Rods, 2-3" long
Medium-sized heart-shaped Cookie Cutter
Directions
In a large bowl, using an electric mixer, blend the butter until smooth. Blend in egg, then add Foodstirs™ Organic Chocolate Chippy Mix and combine until dough forms. Form dough into a flat disc, wrap in plastic and chill 20 minutes, or until firm.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Flour a flat surface, then unwrap dough and roll out to 1/4" thick. Use the heart cutter to cut cookies, then gather remaining dough, roll out and cut cookies again. Place cookies in a prepared pan at least 1" apart. Bake 10-12 minutes until the edges of the cookies begin to turn golden and the center is cooked through.
Remove cookies from the oven, cool 5 minutes on the cookie sheet, then use the heart cutter again to sharpen the shape of the baked cookies. Remove cookie edges and cool completely on a wire cooling rack. Place one teaspoon of strawberry jam onto the top of a cookie, then place a second cookie on top of the jam, gently pressing cookies together.
Repeat with remaining cookies. Place one pretzel rod into the center of each cookie, then place a second teaspoon of jam around the base of the pretzel rod. Serve immediately!
