2 pounds powdered sugar
1/2 cup butter, no substitute
2 cups pecans, chopped
1 teaspoon vanilla extract
1 jar of Maraschino Cherries, drained and chopped
1 bag of semisweet chocolate chips (about 2 cups)
Mix powdered sugar, butter and vanilla until well blended. Add pecans and cherries to butter mixture.
Roll mixture into 1 inch balls and refrigerate for at least 1 hour on a parchment paper lined cookie sheet. Melt chocolate in a double boiler; when the chocolate is melted dip the balls into the chocolate with a fork a few at a time. Allow them to dry on parchment paper or foil. Store in an airtight container in the refrigerator. These need to be eaten within a few days of making them.
This recipe was my Grandad Hinkle's. He was the candy maker in the family. One of the highlights of our Christmas' was when we got to travel to Roswell, New Mexico to my Mom's parents home. They always made a lot of Christmas candy and it was so much fun with all the extended family, Not to mention all the food! I am thankful for the memories, and for the influence and example of my Grandparents and their faithfulness to their family and each other.
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