Last year I "decreed" eldest grandaughter is to be the family fudge
maker, as her first ever offering was the best any of us had ever
had. This year her candy thermometer forgot how to go past the 200
mark, so she tried eye-balling it for Christmas givings. The
resulting wannabe fudge is too soft to cut and hold into pieces,
though the flavor is fantastic. After Christmas, for our semi-annual
day of just the two of us, she brought me three 12"x1.5" logs of the
stuff. I've given away one log, but what to do with the other two?

I'm not enough of a sweets lover to simply cut pieces off a log to
enjoy until the logs are gone, but I imagine taking them into work for
my Marines to munch on could see them gone within one day. However, I
made thumbprint cookies for Christmas with each dough ball first
rolled into a finely crushed nut mixture (hazelnuts and salted
peanuts), baked halfway, then I pressed half of a "Rolo" candy into
the center of each for the second half of baking time. The resulting
cookies went over well, but are rather messy to eat because of the
outer crushed nuts.

To use up the too creamy fudge as well as the leftover crushed nuts,
perhaps I could add the nuts right into the batter for this common
thumbprint cookie, and at the half way mark through baking time
depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
fudge to finish baking? I'm not sure what this fudge may "bake to,"
that's already the consistancy of cool to room-temp butter.

Advice from often cookie bakers is appreciated....Picks