No Bake Almond Chocolate Cookies

1. 1

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

2. 2

   Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred.

3. 3

   Stir in powdered sugar, sour cream, lemon peel and salt until smooth.

4. 4

   Blend in wafer crumbs.

5. 5

   Refrigerate 15 to 20 minutes or until firm.

6. 6

   Shape into 1 inch balls; then roll in chopped almonds.

7. 7

   Store in a covered container in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.