Nougat cookies

Preparation

1. We chop the nougat and put it in the glass with the egg. We mix by programming 15 seconds, speed 4. We remove the cream to a bowl and reserve.

2. Without washing the glass, we put the butterfly on the blades. We add the butter, the brown sugar, the salt and the vanilla. We beat during 30 seconds at speed 3.

3. Next, we add the nougat cream and the flour. We mix during 20 seconds at speed 3. If necessary, we finish mixing with the spatula.

4. We remove the dough, make a ball and wrap it in transparent film. We let it rest in the fridge for 1 hour.

5. Once the rest time has elapsed, we preheat the oven to 175º. We stretch the dough between 2 pieces of baking paper until it is 5 mm thick. We cut the dough with a nice cookie cutter and we put them, carefully, on a tray.

6. Bake in the middle of the oven for about 12 minutes or until the edges are golden brown. We remove the tray from the oven and let it rest for a few minutes. Little by little the cookies will come off the surface and we will transfer them to a rack to finish cooling.