Lemon Kiss Cookies # 2

Directions

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℉ (190℃) Ffor 8 to 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.