Martha Washington Creams

Barbara Jones, SHS

  • 2 boxes confectioners sugar, sifted
  • 1 stick softened margarine
  • 1 can Eagle Brand® milk
  • 1 tsp vanilla
  • 1 cup coconut
  • 4 cup chopped pecans

Melt in top of double boiler over low heat, one (8 ounce) box of semi-sweet chocolate squares and one block of paraffin. Put a little powdered sugar on hands and form balls the size of a walnut and dip in chocolate and place on wax paper to harden.

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