Envelopes of Fudge

Directions

• In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
• For filling, in a small bowl, beat butter, sugar and baking cocoa until blended. Beat in egg yolk, vanilla and salt. Stir in walnuts.
• Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-1/2-in. square; cut into twenty-five 2-1/2-in. squares.
• Place a rounded teaspoonful of filling in center of each square. Bring two opposite corners to center. Moisten edges with water and pinch to seal. Place 1 in. apart on lightly greased baking sheets.
• Bake 18-22 minutes or until light brown. Remove to wire racks to cool.
  Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.