Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been make these sweets with my sister for years.—Karen Lemay, Pearland, TX
- 1 cup butterscotch chips
- 1 cup creamy peanut butter
- 1 can (9 ounces) potato sticks (about 6 cups)
- In a microwave or large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks.
- Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set. Yield: about 4 dozen.
Originally published as Texas Tumbleweed Cookies in Cookies & Candies Bookazine 2015, p111
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