Lemon Kiss Cookies
by RetroRuth | May 20, 2019 |
From the back of a Pillsbury Best All Purpose Flour bag
[cooked-sharing]
1 ½ cups butter
¾ cup sugar
1 tbsp lemon extract
2 ¾ cups flour (can use all purpose or unbleached)
1 ½ cups finely chopped almonds
1 14 oz pkg milk chocolate candy kisses
½ cup semi-sweet chocolate chips
1 tbsp shortening
powdered sugar
1In a large bowl, beat butter, sugar and lemon extract until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well-blended. Cover; refrigerate at least 1 hour for easier handling.
2Heat oven to 375 degrees. Shape scant tablespoonful dough around each candy kiss, covering completely. Roll in hands to form a ball. Place on an ungreased cookie sheet.
3Bake at 375 degrees for 8 to 12 minutes or until set and bottom edges are a light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
4Lightly sprinkle cooled cookies with powdered sugar. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie.
Yield: About 6 dozen cookies
Ingredients
1 ½ cups butter
¾ cup sugar
1 tbsp lemon extract
2 ¾ cups flour (can use all purpose or unbleached)
1 ½ cups finely chopped almonds
1 14 oz pkg milk chocolate candy kisses
½ cup semi-sweet chocolate chips
1 tbsp shortening
powdered sugar
Directions
1In a large bowl, beat butter, sugar and lemon extract until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well-blended. Cover; refrigerate at least 1 hour for easier handling.
2Heat oven to 375 degrees. Shape scant tablespoonful dough around each candy kiss, covering completely. Roll in hands to form a ball. Place on an ungreased cookie sheet.
3Bake at 375 degrees for 8 to 12 minutes or until set and bottom edges are a light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
4Lightly sprinkle cooled cookies with powdered sugar. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie.
Yield: About 6 dozen cookies
AuthorRetroRuth