| Recipes |

Crunchy Nougat Nuggets

By Faigy Grossman | January 25, 2017

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.

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