Italian Fudge Filled Cookies Recipes

ITALIAN FUDGE-FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F.
• For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and 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 and place it in a greased 9 by 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, stir all the filling ingredients together. 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 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces

ELEGANT ITALIAN CREAM FUDGE

Steps:

• Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
• Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
• Remove from heat and add butter without stirring.
• Cool to lukewarm (110 degrees).
• Add vanilla.
• Beat with electric mixer at slow speed until candy thickens and is very creamy.
• Stir in nuts quickly.
• Pour into two buttered 8 1/2"x4 1/2"x2 1/2" loaf pans, cool until firm.
• Remove candy from pans and wrap each loaf in foil or plastic wrap.
• Store in cold place.
• DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

FUDGE-FILLED DESSERT STRIPS

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. , Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle. , In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in walnuts. Cool to room temperature. , Roll out each portion of dough onto an ungreased baking sheet into an 11x6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down., Bake at 350° for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-in. slices. Dust with confectioners' sugar if desired.

FUDGE-FILLED CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F. Combine flour, salt, and baking soda in a bowl and set aside. Combine brown sugar, granulated sugar, softened butter/margarine, and vanilla and beat until creamy. Add eggs and beat. Gradually stir in dry ingredients, mixing well. Fold in chocolate chips.
• Take about a tablespoonful of cookie dough and place a piece of fudge (mine were about 1/2" cubes of fudge, flattened just a little bit) in the center. Place another teaspoonful of cookie dough on top of the fudge and seal all the edges of the cookie together so that the fudge is in the middle of the cookie. Repeat for the other cookies.
• Bake for 8-10 minutes (don't overbake- the more gooey they are, the better!).

ITALIAN CHRISTMAS COOKIES (FILLED)

Steps:

• Sift together flours and salt.
• Cut shortening into flour mixture.
• Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
• Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
• Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
• Place a tablespoonful of filling on one side of each circle.
• Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
• Prick the top of all assembled cookies with a fork to vent.
• Bake at 400F for 7-10 minutes, until just turning golden.
• Let cool.
• Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.