Serves: 72
Total Calories: 65
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.
Heat oven to 375°F. Shape 1 scant tablespoon dough around each milk chocolate, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets.
Bake at 375°F. for 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.
HIGH ALTITUDE - Above 3,500 feet: Decrease butter to 1 1/4 cups. Bake as directed above.
Nutrition Per Serving (1 cookie): Calories 110 Protein 19 Carbohydrate 109 Fat 7g Sodium 45mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Kiss Cookies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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