Specialty Salts

Ingredients 1 1/2 cups thin pretzel sticks 2 sticks unsalted butter, at room temperature 2/3 cup sugar 2 large egg yolks 2 tablespoons honey 2 teaspoons Watkins Original Gourmet Baking Vanilla® 1/2 teaspoon Watkins Fine Himalayan Pink Salt 1 3/4 cups all-purpose flour 1/2 cup dulce de leche or caramel sauce Watkins Flake Sea Salt, for topping Directions Preheat oven to 325 F and line two baking sheets with parchment paper. Place 1/4 cup pretzels in a resealable plastic bag. Using a rolling pin or the back of a large spoon, crush into coarse crumbs. In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy. About 3 - 5 minutes. In a medium bowl, whisk the egg yolks, honey, Watkins Original Gourmet Baking Vanilla®, and Watkins Fine Himalayan Pink Salt. Add to the butter mixture to a large mixing bowl and beat until incorporated. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until combined. Place the remaining 1 1/4 cups of pretzels in the resealable bag. Using a rolling pin or the back of a large spoon, roughly crush pretzels. Evenly spread crushed pretzels on a baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Place cookie dough balls 1 ½ inches apart on parchment-lined baking sheets. Refrigerate until firm, for at least 30 minutes. Bake for 15-18 minutes, until lightly golden. Remove from oven and immediately create a dent in the center of each cookie ball using the back of a teaspoon Let cool for 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with Watkins Flake Sea Salt.