|Butter||250 Gram, softened (1 Cup Plus 2 Tablespoons)|
|Powdered sugar||220 Gram, sifted (1.75 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|Egg||1 (Plus 1 Egg Yolk)|
|All-purpose flour||250 Gram, sifted (1 2/3 Cup)|
|Nougat||4 Ounce (100 Gram)|
|Semi-sweet chocolate||3 Ounce (75 Gram)|
Grease and flour baking sheets.
Preheat oven to 400°F (205°C).
To make cookie dough, cream butter, powdered sugar, vanilla and salt in a large bowl until pale and fluffy.
Beat in whole egg and egg yolk separately.
Fold flour into egg mixture.
Using a pastry bag fitted with a plain nozzle, pipe cookie mixture onto prepared baking sheets.
Shape into cats tongues as you pipe, making each about 3 inches (7.5 cm) long.
Leave enough space between each for spreading during baking.
Bake 8 to 12 minutes or until golden.
Cool on a rack.
To make filling, melt nougat and chocolate in double boiler over low heat.
Spread filling over cooled cookies and press together lightly in pairs.
Let filling set before storing cookies in an airtight container.