250g butter500g icing sugar (4 cups)500g Klim powder155g Nestlé dessert creamSliced almonds (coloured)
Cream the butter. Add icing sugar and beat until fluffy. Add Klim powder and cream and mix until a pliable dough has been formed. Break off pieces and roll into golf ball size. Place into mini cupcake holders. Stud each one with the sliced almonds. Taste is yummylicious. Enjoy!