Join The Conversation With Mishpacha's Weekly Newsletter

428: Crunchy Nougat Nuggets

Faigy Grossman

A scrumptious combination of a crunchy oatmeal cookie and nougat flavoring makes a delightful treat

Wednesday, January 25, 2017

image

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

The scrumptious combination of a crunchy oatmeal cookie and nougat flavoring makes a delightful treat, for mishloach manos or anytime. Pretty enough to send to someone for a simchah, too!

INGREDIENTS

YIELDS APPROXIMATELY 36 NUGGETS


Dough
  • ½ cup plus 2 Tbsp (1¼ sticks) margarine
  • ¼ cup sugar 
  • 2/3 cup light brown sugar 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 1 cup flour 
  • ½ tsp baking soda 
  • ¼ tsp cinnamon scant
  • ¼ tsp salt 
  • 1½ cups oats
  • 1 16-oz (454-g) container Baker’s Choice Nougat Schmeer or 1 container Baker’s Choice Nougat Chips

Coffee Drizzle
  • ¾ tsp coffee granules
  • 1 Tbsp hot water 
  • ½ cup plus 1 Tbsp confectioners’ sugar 
  • ¼ tsp oil


PREPARATION

In a large mixing bowl, beat together margarine and sugars until smooth. Add egg and vanilla extract, mixing well. On low speed, add flour, baking soda, cinnamon, and salt. Stir in oats until well combined. Chill dough for 20 minutes.

Preheat oven to 375°F (190°C). Spray 2 mini muffin pans (about 36 muffin cups) very generously with cooking spray. Divide dough evenly between mini muffin cups, using about a tablespoon of dough for each, depending on the size of your tins. Fill ½–¾ full; smooth tops. (Wet fingers will help the tops spread smoothly.) 
With a floured fingertip, form a small indentation in the center of each cookie. Stir the Nougat Schmeer to soften and fill each indentation to the top. Smooth tops. Alternatively, drop in a few nougat chips to fill the indentation. Bake for 10–12 minutes. Remove from oven and allow to cool completely before removing nuggets from tins with a dull knife.
Meanwhile, make coffee drizzle: In a small bowl, combine coffee and hot water. Add confectioners’ sugar and oil. Mix until smooth. You can add a few drops of hot water if the consistency is too thick, or a little more confectioners’ sugar if it’s too thin. Drizzle over cookies.

Related Stories

Issue 480: Homemade Caramel Turtles

Faigy Grossman

Delicious gooey turtles, also known as pecan caramel chocolates, are irresistible at a simchah — and...

Issue 470: Apple S’mores Tartlets

Faigy Grossman

The flavors of apple filling and s’mores come together in this gorgeous, petite, and delicious minia...

Issue 426: Apple Scone Cake

Estée Kafra

The ultimate wintertime treat, marrying the wonderful texture of scones with the rich flavor of bake...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message
ad
 
What’s in a Name?
Rabbi Moshe Grylak Why did Hashem have to count the Jewish People?
Savoring the Memories
Yonoson Rosenblum Understanding the Six Day War can wake us up
What’s at Steak
Eytan Kobre Controversies over conversion and kashrus
Substance and Style
Yisroel Besser Rabbi Wolpin‘s message packaged for a new generation
Crazed or Dazed?
Jacob L. Freedman “It’s too early to say ‘schizophrenia,’ but…”
How Can I Retain Customers?
Mishpacha Contributors Are e-mail blasts and mailings a waste of time?
Peace and Quiet
Rabbi Ron Yitzchak Eisenman Despite the tension, Tzvi’s kids saw him keep the peace
Counting On You
Faigy Peritzman No soul is lost, no matter how distant
Keep Your Marriage Strong
Sarah Chana Radcliffe Nurture your marriage and it will nurture you
Journey of a Lifetime
Mrs. Shani Mendlowitz How our travels through the midbar reflect our lives
Dear Auntie
Words Unspoken You’re out of town, but close to my heart