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    You are in: Home / Community Forums / Desserts / Looking for recipe for nougat cookies
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    Looking for recipe for nougat cookies

    Wed Feb 20, 2013 2:54 pm
    Regular "Line Cook" Poster
    I buy these from the Homeboy Bakery and they are sensational. They remind me of shortbread visually but texture is softer, there is NO butter in the list of ingredients. Just: Flour, sugar, eggs, egg yolks, vanilla, walnuts, glazed cherries, salt. I suspect the richness comes from the eggs. Any recipe I could adapt to make this? There must be a basic recipe for a cookie using these ingredients minus the nuts and cherries.

    These appear to be made into a loaf and sliced about 1/2" thick and baked.
    Wed Feb 20, 2013 9:05 pm
    Forum Host
    All of these recipes can be made in a flat "cookie" shape instead of a round ball shape.

    Cherry Chip Nougat Cookies original recipe from M.C.

    2 cups Butter, softened
    1 cup 10x Sugar
    1/2 cup Granulated Sugar
    3/4 tsp Salt
    1 tsp Almond Extract
    1 tsp Vanilla Extract
    4 tsp Cherry Flavor Extract
    Pink Food Coloring
    4 cups Unbleached Flour
    1 cup Whole Almonds,
    processed to very fine chop
    12 oz Mini Cherry Chips
    or Lg Cherry Chips, chopped

    Thoroughly combine butter, sugars, salt, extracts, flavoring and food color.
    Add and incorporate ½ of the flour, then the rest.
    Add the finely chopped almonds and cherry chips at the same time and incorporate.
    Preheat oven to 325 at this time.
    With your hands, roll manageably small sections of dough out into ropes about 7/8” in diameter. Cut the rope every 1 cm all the way down its length. Each small piece will be one cookie. Place these dough slices rather closely together on an ungreased cookie sheet. They will expand outward very little, so many cookies can go on one sheet.
    Bake at 325' for about 16 minutes. Browning on the sides or top is undesirable, so adjust the baking time for your oven and cookie size based on the results of the first batch to come out of the oven.
    Let the cookies cool for a few minutes of the cookie sheet, then remove them to a cooling rack.
    When the cookies are completely cool, put some of them in a sturdy container with a lid and roll them around with ample 10x sugar to coat. Roll them again if the first sugar coat winds up looking translucent and gummy. When the cookies are well coated (not gummy and sticking together), they are done. They should be stored in an airtight container.
    Christmas Nougat Cookies - Crystal Shaw

    1 1/2 cups vegetable shortening
    3 cups powdered sugar
    1 1/2 tsp. salt
    2 tsp. vanilla
    2 cups flour
    2 cups roasted nuts, chopped

    Preheat oven to 325°F (300°F for convection ovens).

    In an electric mixer, cream the shortening and powdered sugar, scraping down the sides from time to time. Add the salt and vanilla, and mix thoroughly. Using the mixer’s paddle attachment, mix in the chopped nuts. Add the flour, and mix just until it is thoroughly combined with the other ingredients.

    On a well-floured surface, with a well-floured rolling pin, roll out the dough 1/4” thick. Using a 1 1/2” round cookie cutter, cut out the cookies and place 1/2” apart on a cookie sheet.

    Bake 8 minutes, being careful not to let the cookies brown (they should still be white when you remove them from the oven). Transfer to racks and let the cookies cool completely. Store Christmas Nougat Cookies in an airtight container.
    Holiday Nougat Cookies - marky90

    1 cup butter
    1/2 cup sugar
    2 teaspoons vanilla
    2 cups sifted flour
    1/2 teaspoon salt shopping list
    2 cups finely chopped nuts (your choice walnuts, pecans or cashews)
    Confectioner’s sugar

    Cream butter, sugar and vanilla until fluffy. Sift flour and salt, add to creamed mixture blending thoroughly. Add nuts and mix well. Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. Do NOT brown! Cool cookies and roll gently in confectioner’s sugar. Makes approx 6 dozen.
    Sat Apr 27, 2013 4:31 am
    Regular "Line Cook" Poster
    Hi, since we are speaking about nougat, I give you a very simple Italian recipe.

    (Typical Sicilian nougat)


    3 ½ cups of honey
    7 oz of almonds
    1 lb of orange zests (the orange part only)
    olive oil

    Cut the orange zests into stripes from 5 mm to 1 cm (0.2 – 0.4 inches) wide.
    Coarsely crush the almonds.

    Boil the honey and orange zests in a saucepan until the mixture begins to solidify.
    Add the almonds and continue to mix the ingredients until the mixture becomes very hard.

    Grease a marble pastry board with olive oil.
    Pour the mixture on it.
    Let cool and cut into small rectangles.
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