| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Cookies, Jaw |
3 |
Dozen |
INGREDIENTS
| 1 |
c |
Semisweet chocolate chips |
| 1 |
c |
Butterscotch-flavored chips |
| 3/4 |
c |
Sifted powdered sugar |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Salt |
| 1 3/4 |
c |
Vanilla wafer crumbs |
| 3/4 |
c |
Chopped toasted almonds |
INSTRUCTIONS
In a microwave-safe bowl, combine chocolate and butterscotch chips. Heat on
high power in microwave oven 1 1/2 to 2 minutes until smooth and melted
when stirred. Stir in powdered sugar, sour cream, lemon peel and salt until
smooth. Blend in wafer crumbs. Refrigerate 15 to 20 minutes or until firm.
Shape into 1 inch balls; then roll in chopped almonds. Store in a covered
container in refrigerator. Makes about 3 1/2 dozen.
From The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@texas.net> on
May 25, 1997
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”