Crackle Cookies
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A sweet and chewy cookie, similar to a sugar cookie.
I stumbled across this cookie recipe while I was searching for something ~DIFFERENT. I did not have any chocolate chips in the house, and I was needing cookies to feel the cookie jar and I did not really want to make the old stand by ~ plain sugar cookies.
After eating just one, I changed the name of the cookie because I can't figure out where the nougat comes from. I know what you are thinking! When I hear nougat, I imagine yummy nougat in a candy bar, yeah this is so not it. Since the sugar is crunchy, it "crackles" when you bite into a cookie.
The cooking of the sugar can be done earlier in the day, if you are pressed on time. If you've never cooked sugar until it turns brown... DO NOT leave it and walk away, because it only takes a couple of minutes.
Depending on the humidity, you may need a little extra flour while rolling the dough. This particular day was actually cool with very low humidity, but I lightly floured the counter anyway.
And what ever you do... be sure to grease your pan before putting the cookies on. You do not want a mess to deal with. This photo is of my pan after I used it two times. Give your pan a few minutes to cool down and give it a good oil job. I'm thinking Baker's Joy may work for this, since it is a flour-oil mixture.
I have made these two times and both times the cookies turned out and were very good. They remind me of a butter cookie with a little surprise. Jamie has asked for them again, so I'll be working on some tomorrow.
1 ½ cups all-purpose flour
½ cup butter, softened
1 egg
2 teaspoons vanilla
½ cup white sugar
Butter a small cake or jelly roll pan. If you use a jelly roll pan, you will not have to use the whole pan.
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 cooled sugar into small pieces. I broke the sugar to fit in a ziplock bag and used my rolling pin.
Preheat oven to 375 degrees. In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and vanilla. Blend thoroughly. Stir in ½ cup of sifted flour and the sugar pieces. 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 ½ inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
Bake 10 to 12 minutes.
I stumbled across this cookie recipe while I was searching for something ~DIFFERENT. I did not have any chocolate chips in the house, and I was needing cookies to feel the cookie jar and I did not really want to make the old stand by ~ plain sugar cookies.
After eating just one, I changed the name of the cookie because I can't figure out where the nougat comes from. I know what you are thinking! When I hear nougat, I imagine yummy nougat in a candy bar, yeah this is so not it. Since the sugar is crunchy, it "crackles" when you bite into a cookie.
The cooking of the sugar can be done earlier in the day, if you are pressed on time. If you've never cooked sugar until it turns brown... DO NOT leave it and walk away, because it only takes a couple of minutes.
~Crackle Cookies~
½ cup white sugar1 ½ cups all-purpose flour
½ cup butter, softened
1 egg
2 teaspoons vanilla
½ cup white sugar
Butter a small cake or jelly roll pan. If you use a jelly roll pan, you will not have to use the whole pan.
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 cooled sugar into small pieces. I broke the sugar to fit in a ziplock bag and used my rolling pin.
Preheat oven to 375 degrees. In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and vanilla. Blend thoroughly. Stir in ½ cup of sifted flour and the sugar pieces. 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 ½ inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
Bake 10 to 12 minutes.
