Multi Blend Soft Cookies

4 1/2 c AM Multi Blend Flour

2 pk Dry active yeast

1 t Sea salt (optional)

1 t 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