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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Double Fudge Pockets

1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 egg yolk
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
2 1/2 cups all purpose flour
1 recipe Fudge Filling
Sifted powdered sugar

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in whole egg, egg yolk and vanilla. Beat in cocoa powder and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Cover and chill the dough for 1 hour or until it is easy to handle.

On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using a floured scalloped 2 1/2-inch cookie cutter, cut out dough. Place half of the cutouts 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 the filling. Press edges together to seal.

Bake in a 350-degree oven for 10 to 12 minutes or until edges are firm. Cool on the cookie sheet for 1 minute. Transfer to a wire rack; cool completely. Store cookies in the refrigerator. Before serving, sprinkle with powdered sugar.

Fudge Filling: In a heavy small saucepan melt 4 ounces semisweet chocolate, stirring constantly. Remove from heat. Stir in 1/2 cup dairy sour cream and 1/4 cup finely chopped walnuts. Mixture will stiffen as it cools.

To make ahead: Bake cookies as directed and cool completely. Place in a freezer container or bag and freeze up to 3 months. Before serving, thaw cookies in the refrigerator.

Better Homes and Gardens,
"Homemade Cookies."
Tested by Arlene Burnett

Thursday, December 07, 2000

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