Every year, my mom sends me a box of her homemade Christmas cookies—and these are always the ones I pick out first. They’re tender, buttery, and just the right balance of nougat and delicate chocolate. A true holiday favorite that never lasts long.
Ingredients:
- 100 g butter, softened
- 200 g nougat (hazelnut chocolate spread might be a good substitute)
- 1 egg
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 200 g all-purpose flour
- ½ tsp baking powder
- 100 g dark or milk chocolate (for dipping)
Instructions:
In a mixing bowl, knead together the softened butter and nougat until well combined.
Add the egg, vanilla extract, and salt. Mix until smooth.
Sift together the flour and baking powder. Gradually add to the nougat mixture and knead into a smooth dough.
Shape the dough into a ball, wrap it in aluminum foil, and chill in the refrigerator for 3–4 hours.
Preheat the oven to 190°C (375°F).
Divide the dough into long ropes, then cut into 80 pieces about 6 cm (2½ inches) long.
Shape each piece into a crescent and place on a parchment-lined baking sheet.
Bake on the middle rack for 12–15 minutes, until lightly golden.
Let the cookies cool slightly on the baking sheet, then carefully transfer to a wire rack to cool completely.
Melt the chocolate in a double boiler or heatproof bowl over simmering water.
Dip the ends of the cooled crescents into the melted chocolate, then place back on the wire rack to set completely.
Once the chocolate is firm, store the cookies in an airtight tin.