Lemon Kiss Cookies


1½ cups butter, softened
¾ cup granulated sugar
1 Tbs lemon extract
2 tsp lemon zest
2¾ cups flour
1½ cups finely chopped almonds
14 ounce package milk chocolate candy kisses
½ cup semi-sweet chocolate chips

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.

Yield: About 4 dozen
Recipe Source: “Connors mom” CLBB

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