These Lemon Kiss Cookies have a great combination of flavors. They’re delicious!
These Lemon Kiss Cookies don’t have any egg in them. Because of that, they’re very much like a shortbread type cookie that does not spread out when it bakes. That makes it the perfect cookie dough to wrap around a milk chocolate Hershey’s Kiss.
You’ll give the dough some time to chill and firm up. Then it will be very pliable to flatten and mold around the kisses.
What does the pairing of lemon and chocolate taste like?
It might sound a little strange to combine lemon and chocolate. There are almonds in the dough too, so there’s another flavor to add to the bunch. The flavors in these Lemon Kiss Cookies are surprisingly delicious. And I only say that because it’s not very typical to combine lemon and chocolate.
Remember those fruit creme filled chocolates from See’s Candy? That’s what these cookies remind me of. Picture lemon cream filled chocolate candies. Yum!
It’s definitely a cookie recipe worth trying. I think it would be a pretty one for the holidays too. If you sprinkled yellow nonpareils on top of the cookies after you drizzle the chocolate on, that would give everyone a little hint at the lemon flavor of these cookies.
To make baking these Lemon Kiss Cookies easier, place an Amazon order for your lemon extract and yellow nonpareils. The rest of the ingredients you can easily pick them up at your local grocery store. Be on the lookout for Kisses and chocolate chips as they are often on sale during the holidays!
If you’re looking for more lemon cookie recipes, you might like to try my Lemon Crinkle Cookies or these Meyer Lemon Ricotta Cookies. Glazed Lemon Butter Cookies, Lemon Drop Cookies and Lemon Cool Whip Cookies are also delicious lemon themed cookies.
Lemon Kiss Cookies
- 1 1/2 cups (3 sticks) butter, at room temperature
- 3/4 cup granulated white sugar
- 1 tablespoon lemon extract
- 2 teaspoons finely grated lemon zest
- 2 3/4 cups all purpose flour
- 1 1/2 cups finely chopped slivered almonds
- 48 Hershey's Milk Chocolate Kisses
- 1/2 cup semi-sweet chocolate chips
- Pre-heat the oven to 375°F. In a large bowl, use an electric mixer to combine the butter, sugar, lemon extract and lemon zest until light and fluffy. Add the flour and almonds, and beat at low speed until well blended.
- Cover and refrigerate the dough at least one hour before handling. Shape a scant tablespoon of dough around each candy kiss, covering completely. Roll in your hands to form a ball. Place on cookie sheets, leaving a couple of inches between each cookie.
- Bake 13 to 15 minutes or until the bottom edges are light golden brown. Remove from the oven and cool for a couple of minutes, then remove from the cookie sheet to a cooling rack and cool completely.
- Heat the chocolate chips in a microwave in a small pyrex bowl until melted and smooth. Spoon into a small zip top baggie and snip off a tiny corner of the bag. Drizzle chocolate over each cookie. Let sit at room temperature to set the chocolate (or refrigerate to speed up the process).