These are really sweet, light, airy, and tart pleasing cookies. I pick up fun vinegars and oils at TJMaxx or Ross all the time. I picked up a Vanilla Balsamic Vinegar and it's this really thick and aged syrup, it's wonderful! Strawberries go great with balsamic vinegar so I had to try this. Add some cocoa powder for a truly decadent cookie. These cookies are crisp on the outside and chewy on the inside. I used home made strawberry freezer jam, but it was too sweet. Reduced sugar or sugar-free jam works best.
1 box angel food cake mix(do NOT add water)
3/4 cup low-sugar or sugar free jam
1 Tbl. Vanilla Balsamic Vinegar(optional)
1/4 cup unsweetened cocoa powder(optional)
Preheat oven to 350'. Line cookie sheet with parchment paper or non-stick foil and spray with non-stick spray(MUST!). Prepare all of the ingredients in a mixer bowl for 1 minute on slow. Scrape sides well and mix another minute. Use a cookie scoop and place 12 cookies per large cookie sheet. Bake 10-12 minutes, until they start to turn golden. Remove from oven and slide parchment onto counter. Wait 1-2 minutes before removing cookies to cooling rack.
I prepared most of the batch pictured below without the cocoa and decided to add that after I had baked most. This recipe makes 4 dozen cookies.
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