Yield: 12 large cookies (9.5 cm x 2 cm silicone molds)
30min cooking + 30 min chilling
Ingredients:
• 165 g unsalted butter, softened
• 190 g white sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/4 tsp lemon juice
• 330 g all-purpose flour
• 1/2 tsp baking soda
• Pinch salt
• 70–80 g thick strawberry jam
• 6 g cornstarch (2 tsp)
• Optional: 3–5 drops natural beet/red color
• 90–120 g dark chocolate (50–70% cacao) for drizzle
Instructions:
• 1. Cream butter and sugar for 2–3 minutes until light and smooth.
• 2. Add egg, vanilla, and lemon juice. Mix until combined.
• 3. Whisk flour, baking soda, and salt separately. Add to mixture and mix just until dough forms.
• 4. Mix jam with cornstarch, then gently fold into dough. Add optional color if desired.
• 5. Portion 55–60 g per cookie and press evenly into silicone molds.
• 6. Chill for 30–40 minutes.
• 7. Bake at 175°C (350°F) for 11–13 minutes. Edges set, center slightly soft.
• 8. Cool 10 minutes in molds, then transfer to rack to cool completely.
• 9. Melt dark chocolate gently and drizzle over cooled cookies. Let set at room temperature.
Storage Store in an airtight container at room temperature for up to 14 days. Place parchment between layers. Do not refrigerate to maintain chewy texture.
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