AuthorRetroRuth
From the back of a Pillsbury Best All Purpose Flour bag
In 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.
Heat 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.
Bake 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.
Lightly 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
Directions
In 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.
Heat 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.
Bake 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.
Lightly 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