1

Heat oven to 375°F. In a large bowl, beat butter, sugar, lemon extract and lemon zest until light and fluffy. Add flour and almonds, beat at low speed until well blended.

2

Cover and refrigerate at least one hour before handling. Shape scant Tablespoon of dough around each candy kiss, covering completely. Roll in hands to form a ball.

3

Bake 10 to 15 minutes or until bottom edges are light golden brown. Remove from oven and immediately sift powdered sugar over cookies. Cool 1 minute, remove from cookie sheet, cool completely.

4

Melt chocolate chips in microwave in small pyrex bowl until smooth. Spoon into a small zip top baggie and snip off a tiny corner of the bag. Drizzle chocolate over each cookie.