Fudge Ecstasies
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 109. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 2 squares (2 ounces) unsweetened chocolate
- 2 tablespoons margarine or butter
- 2 eggs
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1 cup chopped nuts
Instructions
- In a heavy medium saucepan heat half of the chocolate pieces, the unsweetened chocolate, and margarine or butter till melted, stirring occasionally. Add eggs, sugar, flour, vanilla, and baking powder. Beat till thoroughly combined. Stir in remaining chocolate pieces and nuts.
- Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or till edges are firm and surfaces are dull and cracked. Cool cookies on a wire rack.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate walnut cookie.jpg" by Tiia Monto; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Chocolate_walnut_cookie.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.