Italian Fudge-Filled Cookies

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Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 9.0 g
  • Cholesterol: 7.0 mg
  • Sodium: 61.1 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Italian Fudge-Filled Cookies calories by ingredient
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Preheat oven to 350 degrees F. Preheat oven to 350 degrees F.
Number of Servings: 54


    3/4 Cup Vegetable Shortening
    1 Cup Firmly Packed Light Brown Sugar
    1/2 Cup Milk
    1 Egg
    1/2 tsp. Salt
    2 1/2 tsp. Baking Powder
    1/2 tsp. Vanilla Extract
    3 Cups Flour

    1 (12 oz) Pkg. Semi-Sweet Chocolate Chips
    2 Cups Chopped Walnuts
    2 Cups Sweetened Condensed Milk
    1 tsp. Vanilla Extract
    2 (1-oz each) Squares Unsweetened Chocolate
    1 tsp. Butter


For the dough: In a mixer, beat together the shortening & brown sugar. Add the milk & the egg, beat until combined. Add the salt, baking powder, vanilla & 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 & place it in a greased 9 X 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, melt the chocolates together, then mix in the remaining ingredients. 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 - 35 minutes. Let cool on a rack for 4 - 5 hours. Sprinkle with powdered sugar & cut into diamond shaped pieces.

Number of Servings: 54

Recipe submitted by SparkPeople user SINGGAIL.

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