Italian Fudge-Filled Cookies
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cup
Vegetable Shortening1 cup
Milk1
Egg1 tsp
Salt2.5 tsps
Baking Powder1 tsp
Vanilla Extract3 cups
All-Purpose Flour2 cups
Walnut (chopped)2 cups
Sweetened Condensed Milk1 tsp
ButterDirections:
1
Preheat oven to 350 degrees F
2
For the dough: in a mixer, beat together the shortening and brown sugar
3
Add the milk and the egg, and beat until combined
4
Add the salt, baking powder, vanilla and flour
5
Mix until everything is thoroughly combined
6
Remove dough from bowl, cut in half
7
Roll each half of dough between 2 sheets of waxed paper
8
Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan
9
Press dough with hands into the corners of the pan, trimming any pieces that come over the sides
10
Peel off the waxed paper from the other side
11
Meanwhile, stir all the filling ingredients together
12
Evenly pour fudge filling on top of first layer in pan
13
Remove waxed paper from 1 side of top dough layer and place that side over filling
14
Then remove waxed paper from the top side
15
Bake until top is brown, about 30 to 35 minutes
16
Let cool on a rack for 4 to 5 hours or even overnight
17
Sprinkle with powdered sugar and cut into serving pieces