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Dessert
Asian Fusion
30-35 cookies
15 minutes
0 minutes
Mangosteen brings a bit of the tropics to a vanilla cookie recipe.
1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1 pinch Kosher Salt
1 Melissa’s Vanilla Bean - split lengthwise; pulp removed (see Chef's tip below)
1/2 cup Melissa’s Organic Blue Agave Syrup
1/2 cup Canola Oil
2 Eggs - slightly beaten
1 teaspoon Pure Vanilla Extract
5 Mangosteens - pulp only; seeded; chopped
1/2 cup Melissa’s Dried Blueberries
1/2 cup Melissa’s Dried Cranberries
1 tablespoon Melissa’s Fresh Ginger - peeled; minced
Powder Sugar for dusting
Preheat the oven to 350ºF.
In a bowl, whisk together the flour and the next 4 ingredients. Sift onto a sheet of parchment pepper and set side.
In another bowl, whisk together the vanilla bean and the next 4 ingredients and set aside.
In a standing mixer, add the mangosteen pulp and the next 3 ingredients. Gradually add all of the other ingredients, adding the dry ingredients last and blend just until combined.
Using a #50 ice cream scooper or small spoon (rounded spoonful), carefully place scoops of the batter on cookie sheets lined with parchment paper. Place in the preheated oven and bake for 10-12 minutes. Once cooled, dust with powder sugar and serve.
