Thursday, May 6, 2010
Fudge-filled Dessert strips
These cookies are very tasty! The mix of chocolate, nuts, and cookie dough is perfect. The recipe took about one hour to make and made three dozen cookies. I did have a few problems while making these little strips. First, I had two different brands of cream cheese, each having a different type of texture to it and both of them were half empty. So I had to use both of these types of cream cheese in the recipe. I also had had a problem when folding the dough; some parts were too thin and broke when I folded the sides. Then, while I was trying to cut the dough into strips, because of the texture of the dough after baking was so fragile, many of the strips would brake in half. But other than those minor dilemmas, these cookies were pretty simple and not too messy.
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 cups chopped walnuts
Confectioner’s sugar, optional
• Cream butter and cream cheese until fluffy. Gradually add flour
• Turn onto a lightly floured surface; knead until smooth. Divide into fourths; cover and refrigerate for 1-2 hours or until easy to handle.
• In saucepan, melt chocolate chips in condensed milk. Stir in walnuts. Cool to room temperature.
• On an ungreased baking sheet roll out each portion of dough to 11in. by 6-1/2-in. rectangle.
• Spread ¾ cup chocolate filling down center of each rectangle. Fold long sides to the center, press to seal all edges. Turn over so the seams are down.
• Bake at 350 degrees for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into ½ in. slices. Dust with confectioner’s sugar if desired.