Manta Ray Cookies & Diving The Socorro Islands in Mexico

My last post about Mexico. So you all are spared until I travel again.

If you have been reading any of my other posts about my Mexican vacation, you know my Husbandfish and I were aboard the Nautilus Explorer for 9 days to dive with Giant Pacific manta rays among other creatures at the Socorro Islands.

It was thrilling, to say the least. We also saw a lot of sharks, mostly white tip and silky varieties and had some wonderful close-up encounters with a pod of dolphins.

Roca Partida – One of the Best Dive Sites Ever!

Here’s our dive trip video I edited together with the footageHusbandfish shot with the GoPro.

Music: Here It Comes – Emeli Sandé

January is the start of whale season. we saw plenty of them on the surface, but the most magical occurrence was hearing them sing while we were underwater. It was strange and beautiful.

The Socorro Islands are a 24-hour crossing leaving from Cabo San Lucas.  Once there, everyone gets into the rhythm of eat, sleep dive, rinse and repeat.

The Nautilus Explorer had an exceptional crew who took excellent care of us. they made sure we were comfortable, well fed and did their most to help us have the best dive experience possible.

Once back on land, there are times when I close my eyes, transport myself back to the Socorro Islands and see the mantas cruising and flying around us.

On our trip, I learned there are two types of giant Pacific manta rays, black, and chevron. the black ones are totally black with white underneath. All manta rays have spots underneath on their white bellies. That’s how researchers and dive masters identify them, by their spot pattern. The other variety is called Chevon. They have white markings on top, usually around the shoulder area (if mantas had shoulders). I made both types. Oh and we also got to dive with a very pregnant manta. Very cool.

So, once back in snowy NYC,  a manta cookie cutter was ordered to make these cookies.

I tweaked a sugar cookie dough recipe, adding a generous dose of sea salt for that sweet, salty taste. I added a whole tablespoon of sea salt to the dough which made it really salty. It was fine for my taste but you may want to start with incorporating 1/2 tablespoon, taste the dough and adjust from there.

After covering the cookies with royal icing I used sugar crystals and disco dust to decorate them.

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Sea Salt Rollout Sugar Cookies

Prep Time 10 minutes

Servings 2 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup white granulated sugar
• 1 large egg
• 1+1/2 teaspoons pure vanilla extract
• 1/2 to 1 tablespoon sea salt
• 3 cups all-purpose flour
• 2 teaspoons baking powder

Instructions

1. In a stand mixer, cream together the butter and sugar at high speed until fluffy.
2. Add the egg and vanilla and combine thoroughly.
3. Add the sea salt (as much as you like)
4. In a separate bowl whisk together the flour and baking powder.
5. Turn the mixer speed down to low and add the dry ingredients.
6. Beat until everything is combined.

7. Preheat Oven to 350 Degrees F. Line 2 baking sheets with parchment paper.

8. Turn the dough out on a lightly floured surface. Roll out and cut out shapes using cookie cutters of your choice.
   

9. Place in oven and bake for 10 minutes until the edges start to turn a light golden brown color.

   

10. Remove from oven and transfer to a wire rack. Let cool completely before icing. 

    

Recipe Notes

Cookie recipe loosely adapted from Vanilla-Almond Sugar Cookies from Bake at 350.  For the royal icing, I used Bake at 350's recipe found here.