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2 c Icing sugar

3/4 c Cocoa

2/3 c Borden’s milk

2 ts Vanilla

1 c Coursely cut walnuts

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.

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