Joan Pieroni

Lemon Kiss Cookies

2 c. Butter, softened
3/4 c. Sugar
1 Tbsp. Lemon Extract
2 3/4 c. Flour
1 1/2 c. Finely Chopped Almonds
14 oz. pkg. Chocolate Kisses, unwrapped
Powered Sugar
1/2 c. Semi-Sweet Chocolate Chips
1 Tbsp. Shortening

In a large bowl, beat sugar, butter and lemon extract until light and fluffy. Add flour and almonds, beat at low speed until well blended. Refrigerate at least 1 hour.

Heat oven to 375.

Shape scant Tablespoon full of dough around each chocolate kiss, covering completely. Roll in hands to smooth. Bake on ungreased cookie sheet 8-12 min. or until set and bottom edges are light brown.

Cool 1 minute and remove from cookie sheets. Lightly sprinkle cooled cookies with powdered sugar.

In a small sauce pan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie.

Makes approx. 6 dozen.