The scrumptious combination of a crunchy oatmeal cookie and nougat flavoring makes a delightful treat, for mishloach manot or anytime. Pretty enough to send to someone for a simcha, too!
Crunchy Nougat Nuggets
Recipe By Faigy Grossman
- Cook & Prep: 1.5 h
- Serving: 12
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Contains:
Ingredients (15)
Dough
Coffee Drizzle
Start Cooking
Make the Dough
Yields approximately 36 nuggets.
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In a large mixing bowl, beat together margarine and sugars until smooth.
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Add egg and vanilla extract, mixing well.
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On low speed, add flour, baking soda, cinnamon, and salt. Stir in oats until well combined.
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Chill dough for 20 minutes.
Assemble the Nuggets
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray two mini muffin pans (about 36 muffin cups) very generously with cooking spray.
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Divide dough evenly between mini muffin cups, using about a tablespoon of dough for each, depending on the size of your tins. Fill halfway to three-quarters of the way full; smooth tops. (Wet fingers will help the tops spread smoothly.)
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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.
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Bake for 10–12 minutes. Remove from oven and allow to cool completely before removing nuggets from tins with a dull knife.
Make the Coffee Drizzle
Prepare the drizzle while the cookies are cooling.
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In a small bowl, combine coffee and hot water.
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Add confectioners’ sugar and oil. Mix until smooth.
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Drizzle over cookies.
Note:
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.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
