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Italian Fudge filled Cookie Recipe

   
 

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     Italian Fudge filled Cookie

Category   Desserts - Breads
Sub Category   None
Servings   60
Preptime   1 hour
Ingredients
DOUGH INGREDIENTS
1 ½ c. Crisco, - 1 c. milk - 2 eggs
2 c. brown sugar packed - 1 tsp vanilla
1 tsp salt - 5 tsp baking powder
6 c. flour
FUDGE INGREDIENTS
 
2 c chocolate chips, 2 tsp butter
2 c dark chocolate chips
3 c. walnuts
2 tsp vnilla
- 3 (14 oz.) CANS sweetened condensed milk
2 (1 ) oz sq unsweetened choc.
Instructions
Preheat oven to 350o
Cut 4 pieces of waxed paper to fit into onto a cookie sheet. Cut Cookie Dough in half.
Place one half of the dough between two pieces of slightly floured waxed paper and roll to fit the cookie sheet. Remove the top paper and roll over a rolling pin and transfer to bottom of the cookie sheet.
Pre-bake the bottom for 15 minutes. Prepare fudge and once it comes to a full bubble, Smooth over the pre-baked cookie dough. Roll the remaining piece of cookie dough over the fudge. Trim around edges, score cookies into diamond shapes, bake for an additional 15 minutes of until brown. Cool overnight in refrigerator, sprinkle with powdered sugar, cut and serve.


Originally Submitted 10/25/2011





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