Makes 11 dozen cookies
1/2 lb. butter
1 lb. peanut butter
1 1/2 lb. powdered sugar
12 oz. package of semi-sweet chocolate chips
1/3 bar of paraffin
Mix butters and sugar well and make into teaspoon size balls. Refrigerate 2 hours.
In a double boiler melt chocolate and paraffin. Dip balls into chocolate using a tooth pick, almost to the top, so you have an acorn effect.
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