Frosted Fudge Nut Thins Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| 1 teaspoon double-acting baking powder | ||
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Unsweetened chocolate square | 2 | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| 2 eggs, unbeaten | ||
| Vanilla extract | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Almond Fudge Frosting | ||
Directions
Make and freeze dough up to 1 week ahead:
1. Sift flour with baking powder and salt.
2. In medium saucepan, over low heat, melt butter with chocolate, stirring constantly. Remove from heat.
3. Into chocolate mixture blend sugar, eggs, and vanilla, then flour mixture. Stir in 1/2 cup walnuts and mix thoroughly. Freezer-wrap and freeze until ready to bake.
Early on day:
1. Start heating oven to 375°F.
2. With small spatula spread thawed dough evenly in a 15 1/2-by-10 1/2-by-l-inch jelly-roll pan that has been greased, lined with wax paper and greased again.
3. Bake 17 to 20 minutes, or until cake tester, inserted in center, comes out clean.
4. Meanwhile, make Almond Fudge Frosting. Spread evenly over cooled cookies. Sprinkle top with 1/2 cup nuts, pressing them in slightly. Cut into 36 bars. Store, tightly covered, until needed.
Almond fudge frosting: In small saucepan melt 1 tablespoon butter with 1 square unsweetened chocolate in 1/4 cup water. Remove from heat; add 1 1/2 cups sifted confectioners' sugar and 1/2 teaspoon almond extract, beating until of spreading consistency. To freeze baked cookies: Make and bake as above. Freezer-wrap and freeze in pan. On serving day, unwrap, let stand at room temperature until thawed, then frost and cut as above.
1. Sift flour with baking powder and salt.
2. In medium saucepan, over low heat, melt butter with chocolate, stirring constantly. Remove from heat.
3. Into chocolate mixture blend sugar, eggs, and vanilla, then flour mixture. Stir in 1/2 cup walnuts and mix thoroughly. Freezer-wrap and freeze until ready to bake.
Early on day:
1. Start heating oven to 375°F.
2. With small spatula spread thawed dough evenly in a 15 1/2-by-10 1/2-by-l-inch jelly-roll pan that has been greased, lined with wax paper and greased again.
3. Bake 17 to 20 minutes, or until cake tester, inserted in center, comes out clean.
4. Meanwhile, make Almond Fudge Frosting. Spread evenly over cooled cookies. Sprinkle top with 1/2 cup nuts, pressing them in slightly. Cut into 36 bars. Store, tightly covered, until needed.
Almond fudge frosting: In small saucepan melt 1 tablespoon butter with 1 square unsweetened chocolate in 1/4 cup water. Remove from heat; add 1 1/2 cups sifted confectioners' sugar and 1/2 teaspoon almond extract, beating until of spreading consistency. To freeze baked cookies: Make and bake as above. Freezer-wrap and freeze in pan. On serving day, unwrap, let stand at room temperature until thawed, then frost and cut as above.
Chef
