Ingredients
- 400 gr icing sugar
- 160 ml bordens milk
- 120 gr coursely walnuts (cut)
- 65 gr cocoa
- 9 gr vanilla
Sift cocoa and icing sugar to gether and take out quarter 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.
