No-Bake Almond Chocolate Cookies
Yield
42 servingsPrep
30 minCook
?Ready
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 | cup |
butterscotch chips
|
*
|
| ¾ | cup |
powdered sugar
sifted |
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 1 ¾ | cups |
vanilla wafer crumbs
|
* |
| ¾ | cup |
almonds
chopped, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 237 | ml |
butterscotch chips
|
*
|
| 177 | ml |
powdered sugar
sifted |
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 414 | ml |
vanilla wafer crumbs
|
* |
| 177 | ml |
almonds
chopped, toasted |
*
|
Directions
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.
