1/2 cup unsalted butter, softened
1 cup white sugar
1 cup packed light brown sugar, divided
2 eggs
1/2 cup unsalted butter or margarine, softened
2 1/2 cups all-purpose flour
2 tablespoons unsalted butter, divided
2 teaspoons almond extract
1 pinch salt
1/2 teaspoon almond extract
1 cup soft white chocolate, chopped
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch/3-inch loaf pan.
In a large bowl, cream together the Sour Cream, butter, and 2 1/2 cups of the flour. Add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has cut the dough is firmbo the dough, divide the dough into five pieces. mix the chopped chocolate into the center. Roll the pieces into 1 inch balls and arrange the balls on the prepared pan.
Bake in the preheated oven for 30 more minutes or until lightly browned. Cool cakes completely before removing from freezer.