From Grandma’s Country Kitchen — Fudge Pillows


1/2 cup margarine or butter

1 1/2 cups Gold Medal all-purpose flour

1/4 teaspoon salt

3 tablespoons water

1 teaspoon vanilla

Fudge-Cream Cheese Filling (below)

Heat oven to 350 degrees. Cut margarine into flour and salt until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, and vanilla, tossing with fork until all flour is moistened and dough cleans side of bowl. Divide dough into halves. Roll each half into rectangle, 12 x 8″ on cloth-covered board generously sprinkled with sugar. Cut each lengthwise into four 2-inch strips. Prepare Fudge-Cream Cheese Filling. Drop by rounded teaspoonfuls into 6 mounds, 1 inch apart, onto 1 strip; top with another strip. Cut into six 2-inch squares; seal edges securely. Place squares about 1 inch apart on ungreased cookie sheet. Repeat with remaining strips and filling. Bake until light golden brown, about 15 minutes. Immediately remove from cookie sheet; cool.

2 dozen cookies

*If using self-rising flour, omit salt.

Note; Unbleached flour can be used in this recipe.


1 1/2 cups powdered sugar

1/4 cup Hershey’s cocoa

2 teaspoons milk

1 teaspoon vanilla

1 package (3ounces) cream cheese, softened

Mix all ingredients in small bowl until smooth.


Laurie Jackson


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