My Grandma has made these round cookies every Thanksgiving as long as I remember. They are absolutely wonderful, but kind of a pain simply because of the time involved. You can break it into two stages to make it easier: Roll and bake cookies and nougat one night, dip in caramel and nuts the next day.Nougat:
1/3 c evaporated milk
1/3 c sugar
1/3 c chopped walnuts
Boil till thickened and let cool. (Don't let it get too thick)
Cookie:
1/2 c butter
1/4 c brown sugar
1/4 c powdered sugar (I use half granulated sugar for a softer cookie, but it flattens them a bit.)
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 c flour
Cream butter and sugar till light, then add egg and vanilla till mixed. Combine with dry ingredients.
Roll dough into a ball roughly the size of a large walnut. Make an indent with your thumb, and fill with roughly 1/2tsp (Whatever fits!) of the nougat filling. Seal the ball, and start another one . . . Bake at 350 degrees for 15-18 min.
Walnuts: Chop up 2 or so cups of walnuts while the caramel is boiling.
Caramel: (This makes enough caramel for a double batch, so you can halve it, but you'll need to be careful not to run out. Another solution is just to double the cookies and nougat!)
2 c sugar
3/4 c light corn syrup
1 c evaporated milk
1/2 c butter
Bring to a boil without stirring, then add 3/4 c more evaporated milk or cream. Boil till the caramel starts to darken and reaches soft ball stage.
Working quickly, poke a toothpick in the top of a cookie, dip and roll in the caramel, then roll the bottom of the cookie in the chopped walnuts. Take the toothpick out, and enjoy the fruits of your labor. We usually cut the cookie into quarters or more, but you can grab one and eat it whole. Cutting the cookies makes them last longer.
