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!
