Salted Cajeta Cookies - cooking recipe

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

Preparation

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.