Nougat Cookies Recipes

CARAMEL NOUGAT COOKIES

Steps:

• Preheat oven to 350.
• Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
• Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
• Blend together flour, soda and salt, gradually mix into sugar mixture.
• Mix in 1 1/3 cup butterscotch chips.
• Spread onto prepared pan.
• Bake 10-11 minutes, until light golden brown.
• To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
• Place on cooling rack, cool completely.
• Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
• Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
• Remove from heat.
• Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
• Stir in peanuts.
• Spread on cooled cookie layer.
• Refrigerate for 15 minutes.
• Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
• Heat until blended, stirring constantly.
• Cool until just warm.
• Spread over nougat layer.
• Refrigerate 15 minutes.
• Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
• Stir, heat another 30 seconds.
• Stir until smooth.
• Spread over caramel layer.
• Let chocolate layer harden before cutting into 1 inch squares.
• Store in airtight container in refrigerator.

NOUGAT COOKIES

Steps:

• For the cookies, mix flour with hazelnuts and create a mound on a flat work surface. Mix in salt, lemon zest and sugar. Make a well in the center. Cut cold butter into small pieces and distribute around well. Add egg to well with vanilla seeds and 50 ml (approximately 3 tablespoons) of water. Cut all ingredients together with a knife until crumbly. Quickly knead into a smooth dough, shape into a ball, wrap with plastic wrap and chill for 30 minutes.
• Roll dough out between 2 sheets of parchment paper until about 4 mm thin. Use a cookie cutter with a serrated edge about 4 cm (approximately 1.5 inches) in diameter to cut out cookies. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (approximately 350°F) for 10 minutes. Remove and cool.
• For the filling, melt chocolate with nougat in a bowl over a warm water bath. Stir in coffee flavoring and mix.
• Place filling into a piping bag and pipe onto half of the cookies. Top with remaining cookies, pressing down gently.
• For decoration, coarsely chop chocolate and melt in a bowl over a warm water bath. Place in a small freezer bag and cut off a tiny corner. Pipe chocolate onto cookies, following contours of cookies. Place a dab in the centers and decorate with hazelnut slices. Dry and serve.

NOUGAT COOKIES

Steps:

• Butter a small cake pan.
• To prepare Nougat: In a frying pan place 1/2 cup of sugar over medium heat and stir. Sugar will turn into liquid caramel. When syrup becomes dark brown, pour into cake pan and let harden.
• Crush nougat in a mortar or between waxed paper with a hammer into small pieces.
• Preheat oven to 375 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and water. Blend thoroughly. Stir in 1/2 cup of sifted flour and the nougat. Mix well. Sift in the rest of the flour.
• Knead the dough lightly on a board. Roll the dough into a 1-inch in diameter log. Slice into 1/2-inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
• Bake 10 to 12 minutes.

NOUGAT COOKIES

Steps:

• Butter a small cake pan.
• To prepare Nougat: In a frying pan place 1/2 cup of sugar over medium heat and stir. Sugar will turn into liquid caramel. When syrup becomes dark brown, pour into cake pan and let harden.
• Crush nougat in a mortar or between waxed paper with a hammer into small pieces.
• Preheat oven to 375 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and water. Blend thoroughly. Stir in 1/2 cup of sifted flour and the nougat. Mix well. Sift in the rest of the flour.
• Knead the dough lightly on a board. Roll the dough into a 1-inch in diameter log. Slice into 1/2-inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
• Bake 10 to 12 minutes.

CASHEW NUT COOKIES

Steps:

• Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
• Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
• To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.