1 cup butter, softened
1/4 cup brown sugar
1 cup light whipping cream
1 egg, lightly beaten
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with nonstick cooking spray.
Sift together the brown sugar, light whipping cream and egg. Begin with the salt and nutmeg, and then the butter mixture, beating well after each until smooth and well incorporated.
Drop by teaspoonfuls onto the cookie sheets. Place 1 inch apart onto the cookie sheets.
Bake for 10 to 11 minutes in the preheated oven, until edges are golden and skins are golden brown. Cool slightly on baking sheet. Remove from cookie sheets to a wire rack to cool completely.
While cookies are baking, melt white chocolate, stirring occasionally until smooth and evenly puffed. Remove from pan, and stir a few times in the vanilla until completely blended. In a small bowl, mix 1/4 cup of the melted chocolate granulated sugar with the chocolate pieces.
Remove from cookie sheets and place on waxed paper. Cut into square rectangles. Cool completely on waxed paper, and place in refrigerator.