These are exactly what they sound like Italian Fudge Rolled into a delicious cookie crust! This is one of those all time kegemarane Christmas cookies. The filling is actual fudge. Once you make that filling it's hard not to keep eating it before it gets into the dough for the cookies! The dough is a little tricky to roll out so be sure to use lots of flour on either wax paper or parchment paper when rolling.
I completely cool my cookies after they are baked then slice. The fudge will stick to the knife if still warm. Dust with powdered sugar. Also these freeze very well and travel great if your mailing!
There are so many versions of this dough to make. Mom had one, grandma had one. I adapted this one. The tulen dough was with cream cheese and extremely hard to work with. If you added more flour it got hard when they cooked. I adapted this one and it's easier to handle, roll and stays very tender yet a more of a flaky kind and tasting crust. The reason is the shortening in it.
I remember mom would something put both in but I did try it that way and it still was too hard to spread the fudge on the dough without knowing the exact amounts.
This one came out perfect and the filling is outstanding. If you have ever made the condensed milk fudge recipes online, this taste exactly like it inside a cookie.
I think this was my kegemarane cookie as a child the fudge inside is decadent, the cookie scream Christmas. The best cookie on the tray. Of course now I love all the cookies at Christmas and can't pick just one.
This Christmas was extra special for me. I had never been home for the holiday in 31 years. Working as a Store Manager in Retail, hours were few and far in between to be had. I never felt like making them
This year I did. Mom's inspiration thinking of her and how tough those days were, she worked full time which in the 60's was practically unheard of! She managed to get everything done and I made time for all of them this year.
The traditional cookies like sesame seed, anisette biscotti, S shaped cookies, pizzelles, struffoli, just to name a few. I made so many cookies I was able to give folks at work and my husbands work huge trays. Of course I was in such the Christmas spirit, I kept making them and giving them away. Best Christmas cookie season for me ever!
My family in Utica, New York has a cookie day every year. I have 3 grown nieces with children that all get together one Saturday and bake till they drop. They make probably over 15 kinds of cookies and share within the families that made them. I would love to be part of that someday. Maybe next year.
They make these cookies also, their mom's kegemarane and that the cookie she makes.
This was a special year of baking.
I do have lots in the freezer to share during the year also.
I freeze them all in separate bags so they don't all taste the same and on the trays I tray to put them in paper cupcake holders. They look festive and stay fresh.
When I took some of these chocolate fudge rolls out of the freezer, they tasted just like I first baked them!
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I completely cool my cookies after they are baked then slice. The fudge will stick to the knife if still warm. Dust with powdered sugar. Also these freeze very well and travel great if your mailing!
There are so many versions of this dough to make. Mom had one, grandma had one. I adapted this one. The tulen dough was with cream cheese and extremely hard to work with. If you added more flour it got hard when they cooked. I adapted this one and it's easier to handle, roll and stays very tender yet a more of a flaky kind and tasting crust. The reason is the shortening in it.
I remember mom would something put both in but I did try it that way and it still was too hard to spread the fudge on the dough without knowing the exact amounts.
This one came out perfect and the filling is outstanding. If you have ever made the condensed milk fudge recipes online, this taste exactly like it inside a cookie.
I think this was my kegemarane cookie as a child the fudge inside is decadent, the cookie scream Christmas. The best cookie on the tray. Of course now I love all the cookies at Christmas and can't pick just one.
This Christmas was extra special for me. I had never been home for the holiday in 31 years. Working as a Store Manager in Retail, hours were few and far in between to be had. I never felt like making them
This year I did. Mom's inspiration thinking of her and how tough those days were, she worked full time which in the 60's was practically unheard of! She managed to get everything done and I made time for all of them this year.
The traditional cookies like sesame seed, anisette biscotti, S shaped cookies, pizzelles, struffoli, just to name a few. I made so many cookies I was able to give folks at work and my husbands work huge trays. Of course I was in such the Christmas spirit, I kept making them and giving them away. Best Christmas cookie season for me ever!
My family in Utica, New York has a cookie day every year. I have 3 grown nieces with children that all get together one Saturday and bake till they drop. They make probably over 15 kinds of cookies and share within the families that made them. I would love to be part of that someday. Maybe next year.
They make these cookies also, their mom's kegemarane and that the cookie she makes.
This was a special year of baking.
I do have lots in the freezer to share during the year also.
I freeze them all in separate bags so they don't all taste the same and on the trays I tray to put them in paper cupcake holders. They look festive and stay fresh.
When I took some of these chocolate fudge rolls out of the freezer, they tasted just like I first baked them!
Italian Fudge Roll Cookies
ingredients:
- 2 1/2 cups flour1 cup brown sugar1 egg4 tablespoons shortening1/2 cup whole milk2 teaspoons baking soda
- Melt 2 cups chocolate semi sweet chips in a microwave proof bowl with one can of sweetened condensed milk, add 1 cup chopped walnuts and set aside.
instructions:
- In a large bowl, beat the sugar and shortening together. Add the egg and milk and slowly pour the flour, baking powder in to form a soft dough. Cut the dough in 4 even rounds. Roll out each piece into a rectangular shape. Pour a heaping scoop into the center of the dough and spread with a spatula. Roll up like a jelly roll. Place on parchment lined cookie sheet . Bake at 350 degrees for 15 to 20 minutes. Cool completely. Slice, dust with powdered sugar.
Created using The Recipes Generator
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