Envelopes Of Fudge Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Cream cheese | 1 , softened | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING:) | |
| Baking cocoa | 1/3 Cup (16 tbs) (FILLING:) | |
| Butter | 1/4 Cup (16 tbs), softened (FILLING:) | |
| Egg yolk | 1 (FILLING:) | |
| Vanilla extract | 1/2 Teaspoon (FILLING:) | |
| Salt | 1/8 Teaspoon (FILLING:) | |
| Walnuts | 1/2 Cup (16 tbs), finely chopped (FILLING:) |
Directions
In a mixing bowl, cream butter and cream cheese.
Gradually add the flour.
On a lightly floured surface, knead until smooth, about 3 minutes.
Cover and refrigerate for 1-2 hours or until easy to handle.
For filling, combine the sugar, cocoa, butter, yolk, vanilla and salt.
Stir in walnuts; set aside.
On a lightly floured surface, roll into a 12-1/2-in square; cut into 2-1/2-in squares.
Place a rounded tea-spoonful of filling in center of each square.
Bring two opposite corners to center.
Moisten edges with water and pinch together.
Place 1 in apart on lightly greased baking sheets.
Bake at 350° for 18-22 minutes or until lightly browned.
Remove to wire racks to cool.
Gradually add the flour.
On a lightly floured surface, knead until smooth, about 3 minutes.
Cover and refrigerate for 1-2 hours or until easy to handle.
For filling, combine the sugar, cocoa, butter, yolk, vanilla and salt.
Stir in walnuts; set aside.
On a lightly floured surface, roll into a 12-1/2-in square; cut into 2-1/2-in squares.
Place a rounded tea-spoonful of filling in center of each square.
Bring two opposite corners to center.
Moisten edges with water and pinch together.
Place 1 in apart on lightly greased baking sheets.
Bake at 350° for 18-22 minutes or until lightly browned.
Remove to wire racks to cool.
Chef
