Lemon Kiss Cookies # 2
Yield
2 servingsPrep
80 minCook
12 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon extract
|
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
almonds
finely chopped |
*
|
| 14 | ounces |
chocolate kisses
|
*
|
| 1 | x |
powdered sugar
|
*
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | tablespoon |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon extract
|
*
|
| 651 | ml |
all-purpose flour
|
|
| 355 | ml |
almonds
finely chopped |
*
|
| 404.6 | ml/g |
chocolate kisses
|
*
|
| 1 | x |
powdered sugar
|
*
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 15 | ml |
vegetable shortening
|
|
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.
