Nestled in the mountains of the Sierra de Guanajuato lies the striking, colorful majestic city of Guanajuato, Mexico. The city was founded in 1554 next to one of the richest silver mining areas of Mexico. The 16th-century mining boom led to the construction of beautiful haciendas and fine colonial buildings.
Guanajuato streets and many multicolored alleyways spread out in every direction while most of its traffic is served by a network of underground tunnels making it an excellent city for pedestrians.
Now on to the “galletas:” Let’s begin with Sweet Mexican spices. This trio provides quintessential, aromatic flavors in many of sweet Mexican baked goods and drinks. Then, pair them with No bakes which are the best way to satisfy your sweet tooth without firing up the oven and heating up your kitchen. They’re quick to make and a one pan gig. The cayenne heats things up a bit, but the chocolate and cinnamon mesh and balance to cool things down. These sugary little gems are fabulous with a tall glass of cold milk or cinnamony smooth horchata.
2 cups sugar
1/3 Cup cocoa powder
1/2 Cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 stick butter, room temperature
1 tsp. vanilla
21/2 cups oatmeal, regular or quick-cook
Combine sugar, cocoa, cinnamon and milk in a heavy medium saucepan over medium heat. Boil until mixture forms a soft ball when a bit is dropped in cool water, stirring regularly. This will take 7-10 minutes. If you are using a candy thermometer, soft ball stage is 235-245°. Turn off heat and add butter, cayenne, vanilla and oatmeal. Stir vigorously to combine. Drop by spoonfuls onto waxed or parchment paper-lined cookie sheets and let cool. Do this part quickly, as once the mixture cools it hardens. It is best to have two lined baking sheets and your spoon ready to go while you are boiling the mixture. Makes 1 dozen large or 2 dozen small cookies.