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READY IN:
13mins
YIELD:
36 Cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 34 cup sifted powdered sugar
  • 12 cup sour cream
  • 1 teaspoon grated lemon, rind of
  • 14 teaspoon salt
  • 1 34 cups vanilla wafer crumbs
  • 34 cup chopped toasted almond

Directions

  1. In a microwave-safe bowl, combine chocolate and butterscotch chips.
  2. Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred.
  3. Stir in powdered sugar, sour cream, lemon peel and salt until smooth.
  4. Blend in wafer crumbs.
  5. Refrigerate 15 to 20 minutes or until firm.
  6. Shape into 1 inch balls; then roll in chopped almonds.
  7. Store in a covered container in refrigerator.

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