Buckeye Balls - cooking recipe

Ingredients

1 1/2 c. peanut butter
1/2 c. butter or margarine (1 stick)
1 tsp. vanilla
1 (16 oz.) bag powdered sugar
1 (6 oz.) bag chocolate chips
2 Tbsp. Crisco (only Crisco)

Preparation

All ingredients should be at room temperature.
Line cookie sheet with wax paper.
Mix margarine, peanut butter, confectioners sugar and vanilla with hands to make a smooth dough (very stiff). Roll into balls.
Place on cookie sheet.
Put into refrigerator for 1/2 hour or until firm.
Melt chocolate chips and Crisco in double boiler.
Using round toothpick prick center of cookie and dip into chocolate so 3/4 of ball is coated.
Store in refrigerator.
Makes about 60.
They freeze well.