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.

Steps

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 , 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.

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.

Ingredients

all-purpose flour, cornstarch, brown sugar, white sugar, butter, egg, caramel syrup, vanilla extract, baking soda, milk, rice vinegar, coarse sea salt