Salted Cajeta Cookies
I received a jar of black volcanic salt for Christmas from a dear friend, and I returned the favor by making black salt cajeta cookies for our New Year's Eve get together. I used my own homemade spiced cajeta, though it can also be found in some latin markets. Different folks have different tastes, and so I haven't included a specific amount for the salt sprinkled over the cookies. However, if you're using more than a tablespoon, you're probably using too much.
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READY IN: 36mins
YIELD: 30 cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄3cup cornstarch
- 1⁄3cup brown sugar
- 1⁄3cup white sugar
- 1cup butter
- 1
- 1⁄3 - 1⁄2cup cajeta caramel syrup (depending on consistency, see my recipe)
- 1tablespoon vanilla extract
- 1teaspoon baking soda
- 1⁄8cup milk
- 1teaspoon rice vinegar
- 1
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DIRECTIONS
- Sift your flour and combine it with the baking soda and cornstarch.
- In a large bowl, combine the butter and sugars, and beat them to a uniform, fluffy texture. Add in the egg, vinegar, vanilla, and the cajeta (1/2 cup if it's syrupy and closer to the egg, 1/3 if it's closer to the butter mixture's texture), and beat again to a uniform, soft texture.
- Add in your dry ingredients, and beat to a sticky, doughy consistency, adding in milk a little at a time to soften the batter (an electric mixer shouldn't have to struggle going through it at a medium speed).
- Spray a large baking sheet with cooking spray, and preheat your oven to 300 degrees.
- Form balls of dough, roughly the size of a globed teaspoon, and space them on the sheet approximately 1.5 inches apart from each other. Flatten each ball slightly with your thumb. Take a pinch of salt, to your taste, and gingerly sprinkle it over the cookies, so that each cookie has a few visible granules on its surface.
- Bake for 16 minutes, remove, cool, munch.
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