Amsterdamse koggetjes

This week a wish was fulfilled! On the internet, I found a cookbook I really wanted to buy for some time, but wasn't available in the bookstores any more.
I mean "Koekje" (cookie), written by Jonah Freud. Every two pages are about one typically Dutch cookie, old recipes and new recipes. To express my joy, I did the one thing the writer must appreciate: I made one of the cookies :-)
And here's the recipe.

Amsterdamse koggetjes
Cookies with little pieces of nougat
Recipe from 1935, Amsterdam
Yields 40 / 50 thin cookies

Oven: 160 degrees Celsius / 320 degrees Fahrenheit.

Cook 75 grams sugar and 25 grams water in a small saucepan until it is light brown.
Pour it on a piece of parchment paper and let it cool down.
Break it to small pieces. That's what you see on the picture!

Make the cookie dough:
Mix 160 grams white caster sugar with 200 grams soft (!) butter
Add 2 tbsp milk, 2 grams salt, 15 grams vanilla-sugar and stir.
Add 200 grams soft flour (low in gluten) and stir.
Add the pieces of caramel and stir.

Put the dough into a piping bag and make little balls on a baking sheet with baking paper.
Not too close to each other, they will get bigger while baking.
The piping bag can get stuck with caramel pieces, so watch that.
Bake for 15 minutes or until the cookies have a brown edge.
Let it cool down a few minutes on the sheet, then place them on a rack to cool down completely.

With greetings from my husband, who thinks this is one of the best cookie recipes ever :-)