Recipe courtesy of Connie Terry
Italian Fudge-Filled Cookies
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 833
- Total Fat
- 43
- Saturated Fat
- 15
- Carbohydrates
- 103
- Dietary Fiber
- 4
- Sugar
- 73
- Protein
- 14
- Cholesterol
- 38
- Sodium
- 280
- Total: 6 hr 15 min
- Prep: 40 min
- Inactive: 5 hr
- Cook: 35 min
Ingredients
Dough:
3/4 cup vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup milk
1 egg
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
3 cups all-purpose flour
Filling:
One 1-pound bag chocolate chips
2 cups chopped walnuts
2 cups sweetened condensed milk
1 teaspoon vanilla extract
Two 1-ounce squares unsweetened chocolate, melted
1 teaspoon butter
Confectioners' sugar, for dusting
Directions
- Preheat oven to 350 degrees F.
- For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.
- Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.
- Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces