Chocolate Honey Almond Nougat Cookies
- Level
- Medium
- Prep Time
- 1 h
- Total Time
- 1 h
- Serves
- 24 cookies
Ingredients
- 1 1/2
- Sultana Raisins
- 375
- 2
- All-purpose flour, sifted unbleached
- 500
- 1
- Baking Soda
- 5
- 1/4
- Salt
- 1
- 1/2
- Butter, unsalted at room temperature
- 125
- 1
- Pure Vanilla Extract
- 5
- 1
- Granulated sugar
- 250
- 2
- Eggs, large
- 0
- 1/2
- Sour cream
- 125
- 1 1/2
- Chopped Walnuts
- 200
- 14
- Swiss Milk Chocolate & Nougat bar, cut into small chunks
- 285
Directions
Step 1
Adjust racks in oven to divide it into thirds and preheat to 350°F (180°C).
Step 2
Line baking sheets with parchment paper or aluminum foil, shiny side up.
Step 3
Soak raisins in hot water until plump; drain and spread them out on a tray with paper towels. Set aside.
Step 4
In a medium bowl, sift together flour, soda, and salt; set aside.
Step 5
In a large bowl, beat butter with an electric mixer until soft; mix in vanilla and sugar; followed by eggs and then sour cream.
Step 6
On low speed, gradually add the sifted dry ingredients and beat only until mixed.
Step 7
Stir in the raisins, nuts and nougat bar chunks.
Step 8
Take large heaping tablespoons of the dough and place on baking sheets at least 2 inches (5 cm) apart (they will spread).
Step 9
Bake two sheets at a time for 13-15 minutes. Reverse sheet top to bottom and front to back a few times during baking. When done they should be a golden colour all over and should spring back when lightly pressed with a fingertip on the top.
Step 10
Transfer cookies to a wire rack to cool.
Tips
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