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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 8 |
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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. Ingredients:
2 cups all-purpose flour |
1/3 cup cornstarch |
1/3 cup brown sugar |
1/3 cup white sugar |
1 cup butter |
1 egg |
1/3-1/2 cup cajeta caramel syrup (depending on consistency, see my recipe) |
1 tablespoon vanilla extract |
1 teaspoon baking soda |
1/8 cup milk |
1 teaspoon rice vinegar |
1 pinch coarse sea salt or 1 pinch volcanic black salt |
Directions:
1. Sift your flour and combine it with the baking soda and cornstarch.
2. 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.
3. 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).
4. Spray a large baking sheet with cooking spray, and preheat your oven to 300 degrees.
5. 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.
6. Bake for 16 minutes, remove, cool, munch.
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