Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 pcs.

The highlight of these cookies is the salted straw. Its flavor pairs beautifully with the salted caramel filling, which is added to the indentation left in the cookie with your finger before baking. For a thicker filling, use boiled condensed milk instead of caramel sauce and sprinkle with flaky sea salt. These miniature cookies with a vibrant flavor will leave no one indifferent.

Ingredients:

• 1.5 cups broken salted straws
• 220 g of butter at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 2 tablespoons of honey
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• 1 and 3/4 cups flour
• 0.5 cup boiled condensed milk or caramel sauce
• Sea salt flakes, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salted straws, butter, sugar, eggs, honey, vanilla extract, premium flour, boiled condensed milk, cream dolce de leche, sea ​​salt flakes

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Preparation:

Step 1
• Place 1/4 cup of straws in a zip-lock plastic bag and crush with a rolling pin into coarse crumbs.
Step 2
• In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. In a medium bowl, combine the egg yolks, honey, vanilla, and fine salt, then add to the butter mixture and beat, scraping down the sides of the bowl as needed. Reduce mixer speed to low; add the flour and chopped straws and beat until evenly combined.
Step 3
• Place the remaining 1 1/4 cups of straws in a bag and crush them coarsely with a rolling pin; place on a rimmed baking sheet. Top with a tablespoon of dough and roll into balls, pressing firmly to adhere the straws. Refrigerate until set, about 30 minutes.
Step 4
• Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper. Place the cookies about 1.5 inches apart on the prepared baking sheets; use your thumb to make an indentation in each cookie. Bake until golden brown, rotating the baking sheets halfway through, 15 to 18 minutes. If necessary, use a teaspoon to make more indentations. Let cool on the baking sheets for 3 minutes, then transfer the cookies to wire racks to cool completely. Fill each indentation with cooked condensed milk and sprinkle with flaky sea salt.

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