This is our family's favorite Christmas cookie, but I admit that when I started making them myself,
I had a hard time putting paraffin in the chocolate. I've tried to learn how to temper chocolate,
but I haven't had much success with it.
Chocolate covered peanut butter cookies
1 1/2 cups graham cracker crumbs
1 box (4 cups) powdered sugar
1 can flaked coconut
1 cup peanut butter
1 1/2 cups chopped nuts
2 sticks margarine melted
1 tsp vanilla
Shape balls of the peanut butter into long thin rectangles, then dip them in the chocolate with a fork.
Place on a rack to dry.
These can be made ahead and frozen.
In the top of a double boiler, melt:
1 12 oz semisweet chocolate chips
(1/3 cake of paraffin) food grade only
Dip cookies one at a time into melted chocolate. Take out immediately and place them on wax paper to
harden. They will harden immediately. If all the dough is not used, wrap in foil and place in refrigerator to use later.
Chocolate coating can be kept and remelted when needed. You may use special chocolate candy making also,
but it doesn't taste the same.
IT JUST WOULDN'T BE CHRISTMAS WITHOUT THESE! CAN BE FROZEN AHEAD. JANE ELLEN USED TO
TO SLIP THESES OUT OF THE FREEZOR IN THE SUMMER. ONE SUMMER SHE ATE ALL OF THEM, THEN
WHEN EVELYN TOOK THEN OUT AT CHRISTMAS, THEY WERE ALL GONE. SHE WAS NOT HAPPY.
from Blanche Johns
