A Christmas Tea: Martha Washingtons

Here's another treat for the candy plate!

½ cup butter, softened
1 cup sweetened condensed milk
1 1-pound package powdered sugar
2 7-ounce cans sweetened flaked coconut
2 cups finely chopped pecans
1 cup maraschino cherries, well drained and finely chopped
20 ounces dark chocolate candy coating
4 ounces baking chocolate or semisweet choco chips

In a large mixing bowl, combine butter and milk. Gradually add the powdered sugar, blending until smooth. Stir in the coconut, pecans and cherries. Cover and chill 2 hours or until firm.

Line 2 baking sheets with waxed paper. Shape the mixture into balls ¾ inch in diameter. Place balls on the lined baking sheet. Cover and chill 1 hour or more. Here are the pretty centers:

Cover a large countertop area with waxed paper.

In the top pan of a double boiler over hot but not boiling water, melt the candy coating and chocolate together, stirring until smooth. Using a toothpick, fork or dipping tool, dip each ball into the melted chocolate until coated. Drop onto the waxed paper. Let stand until the chocolate is firm. Store in an airtight container.