No-bake almond chocolate cookies

Yield: 3 Dozen

Measure Ingredient
1 cup Semisweet chocolate chips
1 cup Butterscotch-flavored chips
¾ cup Sifted powdered sugar
½ cup Sour cream
1 teaspoon Grated lemon peel
¼ teaspoon Salt
1¾ cup Vanilla wafer crumbs
¾ cup Chopped toasted almonds

In a microwave-safe bowl, combine chocolate and butterscotch chips.

Heat on high power in microwave oven 1½ 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 ½ dozen.

From The Austin American Statesman typed by jessann :)

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