Lemon Kiss Cookies
Yield
1 BatchPrep
20 minCook
12 minReady
35 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
butter
|
|
¾ | cup |
sugar
|
|
3 | tablespoons |
lemon juice
|
|
2 ¾ | cups |
all-purpose flour
|
|
1 ½ | cups |
almonds
chopped |
* |
1 | package |
chocolate kisses
(14 oz) |
* |
1 | x |
powdered sugar
|
* |
1 | tablespoon |
vegetable shortening
|
|
½ | cup |
chocolate chips
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
butter
|
|
177 | ml |
sugar
|
|
45 | ml |
lemon juice
|
|
651 | ml |
all-purpose flour
|
|
355 | ml |
almonds
chopped |
* |
1 | package |
chocolate kisses
(14 oz) |
* |
1 | x |
powdered sugar
|
* |
15 | ml |
vegetable shortening
|
|
118 | ml |
chocolate chips
|
* |
Directions
In large bowl beat butter, sugar and lemonjuice untill light and fluffy.
Add flour and almonds; beat at slow speed untill well mixed. cover; refridgerate at least 1 hour for easier handling.
Heat oven to 375℉ (190℃).
Shape a tablespoon full of dough around each chocolate kiss, covering it completly.
Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8 to 12 minutes or until set and the edges are lightly, golden brown.
Cool 1 minute, remove from cookiesheet, cool completly. Lightly dust cookies with powdered sugar. In small pan, melt chocolate chips and shortening;stir until smooth.
Drizzle over each cookie!