Title: Lemon Kiss Cookies
Categories: Cookies
Yield: 72 servings
1 1/2 c Butter; softened
3/4 c Sugar
1 tb Lemon extract
2 3/4 c All-purpose flour
1 1/2 c Almonds; finely chopped
14 oz Milk chocolate candy kisses
Powdered sugar
1/2 c Semi-sweet chocolate chips
1 tb Shortening
In large bowl, beat butter, sugar and lemon extract until light and
fluffy. Add flour and almonds; beat at low speed until
well-blended. Cover; refrigerate at least 1 hour for easier
handling. Shape scant tablespoon dough around each candy kiss,
covering completely. Roll in hands to form ball. Place on
ungreased cookie sheets.
Bake at 375 degrees F for 8-12 minutes or until set and bottom
edges are light golden brown. Cool 1 minute; remove from cookie
sheets. Cool completely. Lightly sprinkle cooled cookies with
powdered sugar.
In small saucepan over low heat, melt chocolate chips and
shortening, stirring until smooth. Drizzle over each cookie.
High altitude: Above 3500 feet, decrease butter to 1-1/4 cups. Bake
as directed above.
