2 c icing sugar 3/4 c cocoa 5/8 c bordens milk 2 ts vanilla 1 c coursely walnuts
Instructions
Sift cocoa and icing sugar to gether and take out 1/4 cup to roll creams in. To Borden's milk add the vanilla and cocoa sugar mixture. Blend well and add nuts. Shape into balls and roll in the sugar cocoa mixture.