Candy Nuggets

Ingredients

1/2 cup plus
1 1/2 teaspoons Roberts Butter, softened
4 ounces cream cheese, softened
6 cups powdered sugar, sifted
2 tablespoons of each of
2 or 3 desired accent ingredients
4 squares (1 ounce each) semi-sweet chocolate
1 square (1 x 1 x 1/2 inch) paraffin
1/8 teaspoon vanilla extract

Preparation

Cream 1/2 cup softened butter and cream cheese together thoroughly; gradually add powdered sugar, blending well. Divide mixture equally into thirds. Mix 2 tablespoons of desired accent ingredients into each third, leaving one-third plain, if desired. (Suggested accent ingredients are chopped almonds, maraschino cherries, dates, pineapple, raisins and walnuts.) Shape mixture into balls about the size of small marbles; cover and chill at least 1 hour. Melt chocolate, remaining butter, paraffin and vanilla extract in top of a double boiler, stirring often. Dip each chilled ball into mixture; place on waxed paper to harden. Chill at least 15 minutes.

Yield: 4 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.