![]() Such a simpe list of ingredients - I think 15 dozen is a fairly hefty amount to make, but I'm sure it's a joy to make with a trusted, loved friend. Patricia and Elly, glad you liked them! Happy cook, sure wish I could give you a plate! Hi Ivy, what is the brand of the shortening you are using? This year I used Crisco Zero Trans-Fat Vegetable Shortening. Because the dough is so soft it almost rolls itself! Rolling it on a floured surface is essential. and I don't lightly say it rolls out easy. Peter, I know just what you mean - I definitely questioned the shortening until I tried it, and it is essential to both the texture and taste. Susan, prefer to Torrone? Well, they are certainly easier on your teeth than Torrone, and they are heavenly! Thanks for the nice write-up on Food Blogga. ![]() It turned out great, so I will be using it a lot from now on. I tried fytini, which I didn’t like but last week I found a new vegetable shortening, and because it was the first time I tried it I used 50% butter and 50% vegetable shortening in my cookies. Hi Laurie, I am for vegetable shortening as well but in Greece I couldn’t find anything which was satisfactory until now. I have never had them, wanted to pick one and taste. I've never used vegetable shortening so I'm curious as well about the texture and taste. What a great(and easy!) recipe for cookies this holiday season. Thanks so much for submitting them to Eat Christmas Cookies. I think I would prefer these to the original Torrone. Hi Laurie, No wonder they're also called "angel cookies." They are simply heavenly. Mike, I made them once with butter, and they just weren't very special - pretty much your standard shortbread. I'm a bit curious about the butter vs shortening thing. Store Christmas Nougat Cookies in an airtight container. Transfer to racks and let the cookies cool completely. Using a 1 1/2” round cookie cutter, cut out the cookies and place 1/2” apart on a cookie sheet.īake 8 minutes, being careful not to let the cookies brown (they should still be white when you remove them from the oven). On a well-floured surface, with a well-floured rolling pin, roll out the dough 1/4” thick. Add the flour, and mix just until it is thoroughly combined with the other ingredients. Using the mixer’s paddle attachment, mix in the chopped nuts. Add the salt and vanilla, and mix thoroughly. ![]() In an electric mixer, cream the shortening and powdered sugar, scraping down the sides from time to time. Preheat oven to 325☏ (300☏ for convection ovens). As a result, they are quick and easy to make. The cookies do not spread when they are baked, so can be placed closely together on the baking sheet. The soft dough doesn’t need to be refrigerated, and rolls out easily. Tasting made a believer out of me these cookies are amazingly good. Even in those days, I was a believer in baking only with butter shortening in cookies seemed just plain wrong. I make at least 15 dozen every year Christmas Nougat Cookies are one of the most requested items on my annual holiday cookie tray.īefore I tasted Christmas Nougat Cookies, I questioned making them with pure vegetable shortening rather than butter. Over the years, I’ve made Christmas Nougat Cookies with every kind of nut – cashews are my current favorites, but the cookies are also delicious with pecans, walnuts, hazelnuts, almonds, macadamias, and peanuts. They're also a dead ringer for Archway holiday nougat cookies, a Christmas treat that, sadly, has disappeared from the grocery store. ![]() Their flavor is similar to Torrone, the white Italian nougat that is my favorite candy. Since the years Kate and I joined together for holiday baking binges, I’ve made Christmas Nougat Cookies (aka Angel Cookies), a recipe her mom sweet-talked out of a commercial baker in Seattle and scaled down for home use.Ĭhristmas Nougat Cookies are sweet and crisp, nutty and almost like candy. I haven’t seen Kate in ages, but I fondly think of her every year when I make Christmas cookies. She was my first friend who liked to cook as much as I did, a rarity in the days before celebrity chefs, non-stop televised cooking shows, and internet recipe exchanges.
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