Double Chocolate Nut Slices Recipe
Ingredients
| Package cream cheese | 1 3 Ounce, softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Semi-sweet chocolate | 1/2 Cup (16 tbs), chopped | |
| Nuts | 1/2 Cup (16 tbs), finley chopped | |
| 1/4 cup finely crushed graham crackers or vanilla wafers | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Unsweetened chocolate square | 2 , melted | |
| Egg | 1 | |
Directions
For filling, in a small mixer bowl beat cream cheese, sugar, and 1 teaspoon vanilla with an electric mixer till smooth.
Stir in semisweet pieces, nuts, and crumbs.
Cover and chill.
For the dough, in a small bowl stir together flour, soda, and salt.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds.
Add powdered sugar, beating till well combined.
Beat in melted chocolate, egg, and 1 teaspoon vanilla.
Add dry ingredients, beating till well combined (mixture will be stiff).
Cover and chill for 30 minutes.
Roll the dough between 2 pieces of waxed paper into a 14 x 4 1/2-inch rectangle.
Remove the top piece of waxed paper.
Shape the cream cheese mixture into a 14-inch log, then place it on the dough.
Roll dough around cream cheese mixture, removing bottom piece of waxed paper.
Moisten and seal edges of dough.
Seal in moisture- and vaporproof wrap, label, and freeze.
To serve, unwrap frozen dough and cut into about 1/4-inch slices.
Place slices on a greased cookie sheet.
Bake in a 375° oven about 8 minutes or till edges of cookies are firm and slightly brown.
Cool about 1 minute; remove from cookie sheet.
Cool on a wire rack.
Stir in semisweet pieces, nuts, and crumbs.
Cover and chill.
For the dough, in a small bowl stir together flour, soda, and salt.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds.
Add powdered sugar, beating till well combined.
Beat in melted chocolate, egg, and 1 teaspoon vanilla.
Add dry ingredients, beating till well combined (mixture will be stiff).
Cover and chill for 30 minutes.
Roll the dough between 2 pieces of waxed paper into a 14 x 4 1/2-inch rectangle.
Remove the top piece of waxed paper.
Shape the cream cheese mixture into a 14-inch log, then place it on the dough.
Roll dough around cream cheese mixture, removing bottom piece of waxed paper.
Moisten and seal edges of dough.
Seal in moisture- and vaporproof wrap, label, and freeze.
To serve, unwrap frozen dough and cut into about 1/4-inch slices.
Place slices on a greased cookie sheet.
Bake in a 375° oven about 8 minutes or till edges of cookies are firm and slightly brown.
Cool about 1 minute; remove from cookie sheet.
Cool on a wire rack.
Chef
