Envelopes Of Fudge
|Butter||1⁄2 Cup (8 tbs), softened (No Substitutes)|
|Cream cheese||3 Ounce, softened (1 Package)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking cocoa||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened (No Substitutes)|
|Vanilla extract||1⁄2 Teaspoon|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
In a mixing bowl, cream butter and cream cheese.
Gradually add the flour.
On a lightly floured surface, knead until smooth, about 3 minutes.
Cover and refrigerate for 1-2 hours or until easy to handle.
For filling, combine the sugar, cocoa, butter, yolk, vanilla and salt.
On a lightly floured surface, roll into a 12-1/2-in square; cut into 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 together.
Place 1 in apart on lightly greased baking sheets.
Bake at 350° for 18-22 minutes or until lightly browned.
Frost if desired.Remove to wire racks to cool.