Envelopes of FudgeSealed inside a golden crust is a delicious special deliverya fudgy walnut filling that’s almost…
Envelopes of Fudge
1/2 cup butter, softened 3 ounces cream cheese, softened 1-1/4 cups all-purpose flour FILLING: 1/4 cup butter, softened 1/2 cup sugar 1/3 cup baking cocoa 1 large egg yolk 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/2 cup finely chopped walnuts
In a large bowl, beat butter and cream cheese until smooth.
Gradually beat in flour.
Shape into a disk; wrap in plastic.
Refrigerate 1 hour or until firm enough to roll.
For filling, in a small bowl, beat butter, sugar and baking cocoa until blended.
Beat in egg yolk, vanilla and salt.
Stir in walnuts.
Preheat oven to 350°.
On a lightly floured surface, roll dough into a 12-1/2-in.
square; cut into twenty-five 2-1/2-in.
Place a rounded teaspoonful of filling in center of each square.
Bring two opposite corners to center.
Moisten edges with water and pinch to seal.
Place 1 in.
apart on lightly greased baking sheets.
Bake 18-22 minutes or until light brown.
Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers.
To use, thaw before serving.
Nutrition Facts 1 cookie:
- 119 calories, 8g fat (4g saturated fat), 27mg cholesterol, 78mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 2g protein.