Ingredients: |
Ingredients: Fresh-Milled Blossom Cookies (Soft White Wheat Version)
Flour Prep
460 g soft white wheat berries, milled very fine
Optional but recommended: sift out the coarsest bran
Final flour weight needed: 445 g
Base Blossom Cookie Dough
Ingredients
445 g fresh-milled soft white wheat flour
1 tsp baking soda
1 tsp kosher salt
200 g (about 14 tbsp) unsalted butter, room temperature
(slightly increased for tenderness)
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 large eggs
1 extra egg yolk
2 tsp vanilla extract
2 tbsp milk (added for hydration)
Flavor Variations
Peanut Butter Blossom Dough
1/4 cup (60 g) creamy peanut butter
15 g fresh-milled flour (2 tbsp)
Mix into one dough portion until fully incorporated.
Chocolate Blossom Dough
2˝ tbsp Dutch-process cocoa powder
1 tbsp milk
Mix thoroughly into one dough portion.
Sugar Blossom Dough
11 g fresh-milled flour (1˝ tbsp)
Mix in gently.
Gingerbread Blossom Dough
1˝ tbsp molasses
23 g fresh-milled flour (3 tbsp)
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Mix until smooth and uniform.
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Directions: |
Directions:Preheat oven to 350°F.
In a medium bowl, whisk together: fresh-milled flour, baking soda, salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy (2–3 minutes).
Mix in eggs, extra yolk, and vanilla until smooth.
Add milk and mix briefly.
Add dry ingredients in two additions, mixing until just combined.
Dough should look soft and cohesive, not crumbly.
Rest dough for 10 minutes to allow full hydration.
Divide dough evenly into four portions (~255 g each).
Place cookies 2˝ inches apart on baking sheets.
Bake 9–11 minutes
Immediately press an unwrapped Hershey’s Kiss into the center of each cookie.
Peanut butter cookies should crackle.
Cool on pan 2 minutes, then transfer to rack. |
This recipe for Assorted Blossom Cookies (FMF) is from