Lemon Kiss Cookies


  • 1 1/2 cups butter, softened
  • 3/4 cup white sugar
  • 1 tablespoon lemon extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups chopped almonds
  • 60 milk chocolate candy kisses, unwrapped
  • 1/3 cup confectioners’ sugar for decoration
  • 3 (1 ounce) squares bittersweet chocolate
  • 2 teaspoons vegetable oil


In large bowl, beat butter, 3/4 cup 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.

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Preheat oven to 375 degrees F (190 degrees C).

Shape scant tablespoons dough around each kiss, covering completely. Roll in hands to form ball. Place on ungreased baking sheet. Bake for 8-12 minutes until set and bottom edges are light golden brown. Cool 1 minute; remove to rack and cool completely. Sprinkle cookies with confectioners' sugar.

In small pan, melt chocolate squares and stir in oil until smooth. Drizzle over each cookie.