1 lb. confectioners' sugar
1 tbsp. canned cream
1/4 lb. butter
1 tsp. vanilla

Mix all ingredients together and form into a soft ball. Chill about 1/2 hour then shape into small balls (3/4-1 inch in diameter) on wax paper Melt together 3 squares bitter chocolate and 1 tablespoon paraffin (shredded). Dribble over candy drops with a teaspoon and let set until chocolate is hardened.

Variations: Milk chocolate may be used omitting paraffin. Cherries, nuts or coconut may be added for centers or the mixture may be rolled out, spread with peanut butter, rolled up and chilled for slicing.

Note: Knead the mixture until all sugar lumps are dissolved before chilling. I work it with my hands.