Mesquite Cookies

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A very good cookie that smells like vanilla as it's cooking.

By Bernice Vanover

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
15 mins
total:
40 mins
Servings:
24
Yield:
2 dozen cookies
Nutrition Info
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

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.

    Advertisement

  • 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 Facts

Per Serving:
121 calories; protein 1.6g; carbohydrates 14.8g; fat 6.2g; cholesterol 30.8mg; sodium 50.5mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Kenreanne Fookes Davis
Rating: 4 stars
05/04/2009
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 combination with other flours substitute cup-to- 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. Read More
Helpful
(18)

Most helpful critical review

SALLYCAT
Rating: 3 stars
10/28/2011
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 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! Read More
Helpful
(3)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kenreanne Fookes Davis
Rating: 4 stars
05/04/2009
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 combination with other flours substitute cup-to- 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. Read More
Helpful
(18)
duncan
Rating: 4 stars
08/09/2011
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 fruits 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! Read More
Helpful
(7)
SALLYCAT
Rating: 3 stars
10/28/2011
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 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! Read More
Helpful
(3)
Advertisement
Una
Rating: 5 stars
05/08/2020
These were great! I made them last night. We had to use whole wheat flour instead to I adjust the mesquite flour to 3/4 cup and the flour to 1 1/4 cups to balance out the graininess a bit. They tasted sort of like a snickerdoodle cookie, or like a little like a molasses cookie without the tangy molasses aftertaste. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/26/2021