FUDGIES II
Steps:
- Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
- Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
- Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
- Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 20.4 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.5 mg, Sugar 9.9 g
FUDGIES
Provided by Ann Hodgman
Categories Chocolate Dessert Kid-Friendly Back to School Peanut Fall Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen fudgies
Number Of Ingredients 8
Steps:
- Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
- Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.
FUDGIES III
Easy and Chocolaty!
Provided by RDUCKIE
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
- In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 10.2 g, Cholesterol 3.2 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 25.2 mg, Sugar 5.6 g
ESPRESSO FUDGIES
A little espresso and a little fudge bake themselves into sweet little packages. Perfect for a little dessert after dinner. These little gems are baked in paper baking cups.
Provided by Vseward Chef-V
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
- Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.
Nutrition Facts : Calories 133.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 22.9, Sodium 41.4, Carbohydrate 20.8, Fiber 0.7, Sugar 16.6, Protein 1.3
MERRY MALLOW FUDGIES
These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.
Provided by bricookie55
Categories Drop Cookies
Time 1h20m
Yield 50-60 cookies, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
- Beat in eggs one at a time; add vanilla.
- Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
- Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
- Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3
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