Butterscotch Almond Snaps

By KLC_Ironstone

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Ingredients

1/2 cup blanched almonds
6 oz. butterscotch chippits
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
2 cups biscuit mix

Details

Preparation

Step 1

Chop almonds. Melt butterscotch chippits in saucepan over very low heat. Cream butter with sugar. Beat in eggs and melted butterscotch chippits. Gradually mix in biscuit mix and almonds.

Drop by teaspoonfulls onto greased cookie sheet. Bake at 350 deg. for about 15 minutes or until light golden brown.

(Mom)