Envelopes of Fudge Recipe

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Envelopes of Fudge Recipe
Envelopes of Fudge Recipe photo by Taste of Home
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Envelopes of Fudge Recipe

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4.5 2 2
Publisher Photo
Sealed inside a golden crust is a delicious special delivery— a fudgy walnut filling that's almost like a brownie. These cookies are like two treats in one. —Donna Nowicki, Center City, Minnesota
MAKES:
25 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:
25 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch

Ingredients

  • 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

Directions

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. squares.
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.
Yield: 25 cookies.
Originally published as Envelopes of Fudge in Country Woman Christmas Annual 2000, p34

Nutritional Facts

1 cookie: 119 calories, 8g fat (4g saturated fat), 27mg cholesterol, 78mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. For filling, in a small bowl, beat butter, sugar and baking cocoa until blended. Beat in egg yolk, vanilla and salt. Stir in walnuts.
  3. 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. squares.
  4. 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.
  5. 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.
    Yield: 25 cookies.
Originally published as Envelopes of Fudge in Country Woman Christmas Annual 2000, p34

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MY REVIEW
manisteemom User ID: 2676409 219925
Reviewed Feb. 7, 2015

"Nice taste, but don't bake this long. Mine were hard and too done after 15" of baking."

MY REVIEW
LEH User ID: 157457 30322
Reviewed Dec. 4, 2013

"These are easy and a nice addition to my plate of Christmas cookies!"

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