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Robert Wemischner
Granola cookie bases
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Preparation info
Yield:
Twelve
2 inch round cookies, each weighing a generous 2 ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percent ages—Granola mixture at 100%
Americas
United States
Dinner
Dessert
Vegetarian
Breakfast
Method
In the bowl of an electric mixer, outfitted with the paddle attachment, cream butter until light and fluffy.
Add brown sugar and vanilla and mix until blended.
Add eggs gradually and mix until emulsified and incorporated. Sift flour, baking soda, and salt.
Add granola to the dry ingredients, mix to combine, and then add all to the mixture in t