Multi blend soft cookies

Yield: 1 batch

Measure Ingredient
4½ cup AM Multi Blend Flour
2 packs Dry active yeast
1 teaspoon Sea salt (optional)
1 teaspoon Cinnamon
½ cup Honey (or less to taste)
2½ cup Warm water
2 tablespoons Apple cider vinegar
¼ cup AM Unrefined Vegetable Oil
1 cup Raisins

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

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