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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat oven to 350 degrees f. arrange racks in the upper and lower thirds of the oven. combine flour, baking powder, salt, cinnamon, and oatmeal in a large bowl. mix well. on medium speed, beat the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment until well combined, 12 minutes. beat in the egg and vanilla. wipe down the bowl occasionally with a rubber spatula. mix the flour in on low speed, add the raisins and cranberries, and then mix until evenly distributed. using a tablespoon measure or medium ice cream scoop, drop dough on cooking sheets lined with parchment paper about 3 inches apart. press down slightly to flatten. bake for 1012 minutes. cool on racks. store in an airtight container. note: this recipe can be doubledeasily. also, you could throw some nuts in there as well, its up to you. just cut back a bit on the fruit mixtureyou want 1 1/2 cups of any fruit/nut combo.