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Title: Multi Blend Soft Cookies
Categories: Cookie
Yield: 1 Batch
| 4 1/2 | c | AM Multi Blend Flour |
| 2 | pk | Dry active yeast |
| 1 | ts | Sea salt (optional) |
| 1 | ts | Cinnamon |
| 1/2 | c | Honey (or less to taste) |
| 2 1/2 | c | Warm water |
| 2 | tb | Apple cider vinegar |
| 1/4 | c | AM Unrefined Vegetable Oil |
| 1 | c | 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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