Recipe - Double Fudge Pockets

1 cup Butter; no substitutes
1 cup Granulated sugar
1 teaspoon Baking powder
1 Egg
1 Egg yolk
1 teaspoon Vanilla
2 One half cup Allpurpose flour
One half cup Unsweetened cocoa powder

FUDGE FILLING
4 ounce Semisweet chocolate
One half cup Dairy sour cream
One fourth cup Finely chopped walnuts

1. Beat butter with an electric mixer on medium to high speed 30 seconds or
until softened. Add sugar and baking powder. Beat until combined. Beat in
whole egg, egg yolk, and vanilla until well combined. Using a wooden spoon,
stir in flour and cocoa powder. Divide dough in half. Cover and chill dough
1 hour or until easy to handle.

2. On a lightly floured surface, roll each portion of dough to 1/8 inch
thickness. Using a 2 One half cup cookie cutter dipped in flour, cut dough into
rounds. Place half of the rounds 1 inch apart on an ungreased cookie
sheet. Spoon a rounded teaspoon of Fudge Filling into the center of each
round. Place another round over top of filling. Press edges together to
seal. Bake ina 350 degrees F oven 10 to 12 minutes or until edges are firm.
Cool on cookie sheet 1 minute. Remove from cookie sheet and cool on a wire
rack. Place in an airtight container and chill for up to 2 days.

FUDGE FILLING: In a heavy small saucepan melt 4 ounces semisweet chocolate
over low heat, stirring constantly. Remove from heat. Stir in One half cup dairy
sour cream and One fourth cup finely chopped walnuts. Mixture will stiffen as it
cools.

Source: Better Homes and Gardens Complete Book of Baking p. 198 Meredith
Corporation Des Moines, IA 1995 ISBN 0696200406

Recipe by: Better Homes and Gardens Complete Book of Baking p. 198

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on May 7,
1998