A great gift for Valentine’s Day, these cookies look beautiful and are also very delicious. You can store them in airtight container for a week, but they are best when they are fresh out of the oven. On second thought, they actually need to cool a little so that you don’t get burned from the jelly…
- Although the cookies don’t take long to make, you can prepare the dough in advance, wrap in plastic wrap and keep refrigerated for a day or two. Before rolling it out, let the dough get to room temperature to make it easier to work with and so that it doesn’t break.
- The cookies are best when fresh because they are crispy. When kept in an airtight container for more than one day, they lose their crispness. To keep cookies crispy, freeze them right after they cool off (if there’s anything left), and keep them frozen. When you are ready to serve them, remove the cookies from the freezer and let them defrost and get to room temperature.
Chocolate Chip Strawberry Roses
- 1 stick (100g) soft butter
- ¼ cup (50g) sugar
- 1 egg
- 2 cups (280g) all-purpose flour
- 2 tsp baking powder
- 8 tbsp (270g) strawberry preserves or jelly
- 100g (4oz) chocolate chips
- In a mixer equipped with the guitar handle, mix butter, egg and sugar together. Add the flour and baking powder and kneed just until a dough is formed. Remove the dough from the mixer and kneed it lightly to get a cohesive dough.
- Divide the dough to three equal pieces. Roll out each piece into an 1/8” thick long rectangle, using a rolling pin. Spread 1/3 of the preserves on the dough and sprinkle 1/3 of the chocolate chips. Roll the dough lengthwise to form a tight thin log. Slice the log into 1″ slices.
- Place, face up, on a baking sheet covered with parchment paper. Space the cookies and shape each one to look a little like a rose by pushing and pulling the rolled dough.
- Repeat the process with the remaining two pieces of dough.
- Bake in a 350F preheated oven for about 12 minutes, until cookies are golden.