1 1/2 c Butter or margarine;
-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 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. (SOURCE: Pillsbury’s Bake-Off Cookie Winner) —–