Title: Martha Washington Balls
Categories: Cookie
Yield: 1 Servings
| 2 | | Powdered sugar; (1-pound) |
| 1 | c | Butter; melted |
| 2 | c | Coarsely chopped pecans |
| 1 | cn | Sweetened condensed milk |
| | | Not evaporated milk) |
| 1/4 | | Paraffin block (see note) |
| 1 | pk | Semisweet chocolate chips; (6-oz) |
Recipe by: St. Louis Post-Dispatch 7/1/96
Combine sugar, butter, pecans and milk. Roll into balls; chill. Melt
paraffin and chocolate chips in top of double boiler over barely simmering
water. Use forks to dip balls into chocolate, then let cool on tray covered
with waxed paper.
Note: You can substitute 1 tablespoon plus 1 teaspoon shortening for
the paraffin. Place chocolate and shortening in small heat-proof bowl. Add
1 inch of very warm (100- to 110-degree) water to a larger bowl. Place bowl
with chocolate inside larger bowl and stir constantly until melted, taking
care not to get any water in chocolate. If water cools, replace with more
very warm water.
From recipe collection assembled by the Alabama chapter of the
Telephone Pioneers of America. By fatfree-request@fatfree.com on Jun 16,
1997