Chewy and sweet, these Swedish cookies take a bit more time to make... but are well worth the extra effort.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a small cake pan.

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  • 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.

Nutrition Facts

98 calories; protein 1.1g 2% DV; carbohydrates 14.3g 5% DV; fat 4.1g 6% DV; cholesterol 17.9mg 6% DV; sodium 30.3mg 1% DV. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2010
Thank you Florida Ray, I think I have found my new favorite cookie recipe! My second batch is still in the oven but I couldn't wait to say how good these are. Such an easy recipe with so few ingredients, yet so yummy. I made one tiny change, I put vanilla in everything so I substituted a tsp of water for a tsp of vanilla. Yum! Read More
(23)

Most helpful critical review

Rating: 2 stars
02/28/2011
Didn't care for these much-seems to be missing something maybe some salt/vanilla would do the trick. The nougat was interesting easy enough to make but didn't really add anything to the cookie itself except for a simple crunchy-sugary taste. Read More
(8)
28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/05/2010
Thank you Florida Ray, I think I have found my new favorite cookie recipe! My second batch is still in the oven but I couldn't wait to say how good these are. Such an easy recipe with so few ingredients, yet so yummy. I made one tiny change, I put vanilla in everything so I substituted a tsp of water for a tsp of vanilla. Yum! Read More
(23)
Rating: 5 stars
04/20/2009
Amazingly addictive. Very simple taste but the texture is what gets you! Read More
(16)
Rating: 5 stars
03/08/2011
Five stars. Give these cookies a try. You will be glad you did. I crushed the nougat in a plastic bag with a wooden mallet. My second batch of cookies, substituted 1 teaspoon of water with vanilla as the previous reviewer tried. Great good both ways! Read More
(12)
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Rating: 2 stars
02/28/2011
Didn't care for these much-seems to be missing something maybe some salt/vanilla would do the trick. The nougat was interesting easy enough to make but didn't really add anything to the cookie itself except for a simple crunchy-sugary taste. Read More
(8)
Rating: 5 stars
03/18/2011
Sooo yummy. these are my new favorite cookies! they are super easy to make and are delicious. I substituted vanilla extract for the water which added a lot of flavor- i think theyd be rather dull without it. Also used vegan butter (earth balance) and it still turned out great! thanks for the recipe! Read More
(8)
Rating: 3 stars
06/12/2011
My cookies did not turn out how I had expected at all. It could have been that in making the nougat I waited a tad bit too long which makes all the difference in the world! A tip to others: the moment all the sugar is carmelized and a light brown color; pour it immediently! It will taste how nougat should (mine tasted burnt as I waited too long). Also some reviews say to add more vanilla for better taste but too much will make it taste odd so watch out:). Other than that the cookie was ok. Read More
(6)
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Rating: 4 stars
05/16/2011
The batter ended up really dry so I added a splash of milk and then it was moldable into the roll. I had a little fun and added twice the nougat and the second batch I made was 1 cup sugar and 1 square unsweetened bakers chocolate made for a chocolatey-caramel flavour. The actual cookie is very much like a biscuit/cookie hybrid. My roommate claimed that " I am a cookie genius" Read More
(6)
Rating: 3 stars
04/20/2012
These didn't have a lot of flavor but were moist and sugary. Read More
(4)
Rating: 4 stars
08/01/2011
Had a bad day and wanted cookies. These struck my fancy because they call for a cathartic smashing of nougat. Followed the recipe almost exactly (just added salt). Came out great; everyone loved them. Read More
(4)
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