Mesquite Cookies

3 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 40 min

“A very good cookie that smells like vanilla as it's cooking.” - by BerniceV.

Ingredients

1/2 cup mesquite flour
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 cup butter, softened
3/4 cup white sugar
2 eggs

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Metric US

Original recipe yields 2 dozen cookies

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Nutrition

Amount Per Serving (24 total)

Calories
121 cal
6%

Fat
6.2 g
10%

Carbs
14.8 g
5%

Based on a 2,000 calorie diet

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Reviews (3)

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Kenreanne

May. 4, 2009

"The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite bean flour is used in combina..." See moretion with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Usually found in TX cooking. "

duncan

Aug. 9, 2011

"My family loved these cookies once I tweaked it a little. I made a batch exactly as the recipe says, and they are pretty good. Then I tried adding different combinations of nuts, coconut, dried frui..." See morets, etc. The favorites by far were the ones with chopped pecans, flaked coconut, and dried cranberries. I also made a batch with white chocolate chips (all I had on hand), coconut, and chopped walnuts that were very tasty, and another with just coconut and slivered almonds. Everything I made got eaten, but we definitely think they're better with a few add-ins of your choice!"

SALLYCAT

Oct. 28, 2011

"I've never used mesquite flour, so didn't know what to expect. I'm definitely not a fan, but can't blame the recipe. I think I just don't like the taste of mesquite. The cookies had a definite bean..." See more aftertaste that was very odd. I brought these to work, and everyone (jokingly) accused me of bringing pot cookies. :) They weren't bad, but just left a really weird aftertaste. Most of the cookies got tossed. Interesting experiment, though!"

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