These Swedish Nougats are my grandma’s recipe. She used to make these fabulous cookies at Christmas time, and I love them! If any of my cousins or siblings are reading this, they probably remember these cookies a little bit differently. My grandma used to roll them in chopped walnuts, but since we were taking these for school (as I explain in the next paragraph) and you never know if someone might be allergic, we went with the no nut version and they were still delicious!
So, last week was International Week at my kids’ elementary school and I decided I could make these for them to take to their class for an international treat. By the way, I don’t actually know if these come from Sweden, but Swedish is in the name…so I thought it was alright! 🙂
Just so you know, this recipe doesn’t make very many cookies. Maybe just 24 small cookies. I had to quadruple the recipe to have enough for both of my kids’ classes!
- 1/2 cup butter
- 1/4 cup brown sugar
- 1 egg, separated
- 1/2 tsp. vanilla
- 1 cup flour
- chopped walnuts (optional)
Cream together the butter and brown sugar. Add egg yolk and vanilla, mix. Add in flour and mix until dough forms. Roll into 1 inch balls. Whip egg white. Roll balls of dough in egg white and then in chopped walnuts (if desired). Bake at 375 degrees for 5 minutes. Press spoon into center of each cookie to make an indentation. Bake for 10 more minutes. Cool completely and then fill the center indentation with frosting.
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 Tablespoons of milk
Mix powdered sugar and butter together in a mixer on low speed. Add vanilla and 1 Tablespoon of the milk. Beat in just enough milk to make the frosting the right consistency.
When my grandma made these she just used her finger to make the indentation after you bake for the first 5 minutes. I tried that and burned myself, so just use a spoon or something that makes a little indent, but please don’t burn yourself!
Have a great day and enjoy some delicious cookies!