Dairy Nougat or Chocolate Cookies




4 sticks (2 cups) trans fat-free margarine
5 cups flour
1 Tbsp. vanilla sugar
1½ cups confectioner’s sugar


1 Bakers Choice dairy chocolate or nougat cream


Spoon 45 small mounds of Bakers Choice chocolate or nougat cream (approximately ½ teaspoon to ¾ teaspoon each) onto a baking sheet lined with parchment paper. Freeze overnight, or until completely hardened.

To prepare the dough, combine the margarine, flour, vanilla, and confectioner’s sugar in the bowl of an electric mixer fitted with the dough hook. Mix at medium speed to form soft dough.

Preheat oven to 350° F. Line additional baking sheets with parchment paper.

Working in very small batches, so that the chocolate or nougat mounds do not defrost before you finish working with them, remove a few mounds at a time from the freezer. (Make sure to wipe your hands of any chocolate between handling the mounds and working with the dough.) Wrap 1½ tablespoons of dough around each mound and roll between your palms to form a ball. Place the balls onto the prepared baking sheet and repeat with the remaining dough and mounds.

Bake at 350° F for 15-18 minutes. Do not overbake.

Store in an airtight container at room temperature for 2 to 3 days, or freeze until ready to use.

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