Martha Washington Candy - cooking recipe

Ingredients

4 1/2 c. confectioners sugar
1 Tbsp. margarine or butter, softened
18 oz. jar of peanut butter
1/4 c. milk or cream
2 tsp. vanilla extract

Preparation

Mix milk, vanilla and margarine into confectioners sugar. Mix until smooth dough forms.
Add more confectioners sugar as needed.
Dough should not be sticky.
Lay a piece of wax paper on table to roll dough on.
Divide dough into thirds.
Roll one section of dough at a time.
It should be no thicker than 1/4 inch thick.
Spread 1/3 of the peanut butter on thickly, adjust thickness of peanut butter to own preference.
Roll up in log type shape.
Wrap with Saran Wrap and refrigerate.
After chilled, cut into 1/2 inch thick slices and serve.
Can be stored in refrigerator.