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Ingredients
- 1/2 cup white sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 egg
- 2 teaspoons water
- 1/2 cup white sugar
Method
- Butter a small cake 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 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.
