Ingredients
SERVINGS: 3 to 3 1/2 dozen cookies
- 1 cup butter, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups unbleached white flour
- 1/2 cup whole wheat flour (Pima club wheat flour)
- 1/2 cup mesquite meal
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds
Instructions
Preheat oven to 400 degrees. Set aside two baking sheets.
In a medium bowl, cream butter and sugars. Blend in eggs and vanilla. Mix in flour, mesquite meal, soda and salt. Stir in almonds.
Drop by teaspoonfuls on ungreased baking sheets.
Bake for 8 to 10 minutes in a 400-degree oven. Remove from baking sheet to wire racks, for cooling.
Reprinted with permission from the cookbook From Furrow to Fire compiled by Mary Ann Clark and Shannon Scott (Native Seeds/SEARCH).
