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Gathered
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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HEAT oven to 350°F Line cookie sheets with parchment paper, if desired. COMBINE cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.