THIS COOKIE RECIPE CAME TOGETHER AS I WAS TRYING TO FIND WAYS TO INCORPORATE MESQUITE FLOUR INTO SOME OF MY BAKING.
SIFT TOGETHER: 1 C FLOUR, ½ C MESQUITE FLOUR, ¾ C UNSWEETENED COCOA POWDER, ¼ t SALT, ½ t CAYENNE POWDER, 2 t CINNAMON, ¼ t CLOVES
CREAM TOGETHER UNTIL LIGHT AND FLUFFY (3 MIN. IN ELECTRIC MIXER): 1 C SUGAR, ¾ C BUTTER
MIX IN: 1 LARGE EGG, 1 ½ t VANILLA
ADD FLOUR MIXTURE. MIX UNTIL JUST COMBINED. TURN OUT DOUGH ONTO PARCHMENT PAPER AND ROLL INTO LOG 2 INCHES IN DIAMETER. ROLL LOG IN THE PARCHMENT PAPER. REFRIGERATE AT LEAST 1 HOUR OR OVERNIGHT.
PREHEAT OVEN TO 350. REOMVE LOG FROM PARCHMENT. LET SOFTEN ABOUT 5 MIN. ROLL LOG IN RAW OR SANDING SUGAR, PRESSING DOWN TO ADHERE TO DOUGH. TRANSFER LOG TO CUTTING BOARD. SLICE INTO ¼ INCH ROUNDSNN. PLACE 1 INCH APART ON PARCHMENT LINED COOKIE SHEETS.
BAKE 12 MINUTES AT 350, UNTIL SET AND RICH BROWN. COOL COMPLETELY ON WIRE RACKS. MAKES ABOUT 4 DOZEN.
NOTES: IF YOU DO NOT HAVE MESQUITE FLOUR YOU CAN USE ALL REGULAR FLOUR. TRY USING OTHER KINDS OF CHILE, LIKE CHIPOTLE, WHICH HAS A NICE SMOKY FLAVOR, OR MILDER CHILE COLORADOS.
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