2 3/4 cups Flourish flour
1 teaspoon baking soda
1/2 teaspoon baking powder
cup unsalted butter, softened1
1/2 cups granulated sugar
1 teaspoon vanilla extract
2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioner’s sugar
1 to 2 teaspoon vanilla extract (to taste)
- For the cookies, preheat oven to 375 degrees.
- In a small bowl, combine flour, baking soda and baking powder.
- In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Beat in egg and vanilla.
- Gradually add the dry ingredients and mix until thoroughly combined.
- Roll rounded walnut sized amounts of dough into balls and place on cookie sheet.
- Bake 8 to 10 minutes or until edges are set and lightly golden.
- Let stand on cookie sheet 2 minutes before moving to wire racks to cool completely.
- To prepare the frosting, mix the cream cheese and butter together in a medium bowl until smooth and creamy. (I warmed mine a bit to make it smoother.) Add vanilla. Gradually add the confectioner’s sugar until frosting reaches desired consistency.
- Store in refrigerator until ready to use.
* Recipe courtesy of @thrivinghome
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.