Thank you, Florida Ray! And to the other reviewers as well - collaboration is a wonderful thing! My family loved these cookies - they are different and delicious. The buttery taste of the cookie and sugar-infused nougat are the perfect combination. The advice to not over-brown the sugar was very helpful to me. As soon as the sugar began to liquefy and became golden brown, I transferred it to the greased pan. Be careful - even though you use medium heat - that mixture is very hot! And it takes a minute to cool down enough to handle it. I actually burned my finger after I poured the nougat into the cake pan and grabbed the pan after a few minutes to move it. It was still very hot on the bottom under where the nougat was.
Because we love sugar, I doubled the sugar and used one cup instead of the recommended half cup of sugar to make the nougat. There is also something entertaining to me about using a hammer as a part of cookie baking.
I substituted one tsp of vanilla for one of the tsps of water as mentioned by another reviewer.
The cookies took a little longer to brown on the bottom than the 10-12 minutes. Even though I made a few smaller cookies and a few larger ones - for me - the baking time was closer to 14 minutes, but I also use very heavy-duty cookie sheets. The cookies were not very brown on the top - they came out more white like a sugar cookie, but the taste is marvelous.
My husband is an avid tea drinker and said he loved this cookie with this Typhoo tea.
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Thank you, Florida Ray! And to the other reviewers as well - collaboration is a wonderful...