Multi Blend Soft Cookies Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
4 1/2 cup: AM Multi Blend Flour,
2 package: Dry active yeast,
1 tsp: Sea salt, optional
1 tsp: Cinnamon,
1/2 cup: Honey, or less to taste
2 1/2 cup: Warm water,
2 tbsp: Apple cider vinegar,
1/4 cup: AM Unrefined Vegetable Oil,
1 cup: Raisins,
Directions:
Combine flour, yeast, cinnamon and salt in mixing bowl. Combine
vinegar, oil, honey, water and raisins in a second bowl. Add liquid
mixture to dry and mix thoroughly. Batter will become quite stiff,
but should not be dry. If dry, add a little water. Drop on cookie
sheet. Spread cookies out (they spread very little in baking). Bake
in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen.
Yeast-Free Variation: Substitute a tablespoon of baking powder for the
yeast. Use cool, but not warm water.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
vinegar, oil, honey, water and raisins in a second bowl. Add liquid
mixture to dry and mix thoroughly. Batter will become quite stiff,
but should not be dry. If dry, add a little water. Drop on cookie
sheet. Spread cookies out (they spread very little in baking). Bake
in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen.
Yeast-Free Variation: Substitute a tablespoon of baking powder for the
yeast. Use cool, but not warm water.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
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Cookies