In large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. Heat oven to 375° F. Shape scant 1 tablespoon dough around each kiss, covering completely. Roll in hands to form ball; place on ungreased cookie sheets. Bake at 375° F for 8 to 10 minutes or until cookies are set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely (about 5 minutes). Lightly sprinkle cooled cookies with powdered sugar. In small saucepan, combine chocolate chips and shortening; stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in tightly covered container. Makes about 6 dozen cookies. * High Altitude (above 3500 feet) - Decrease butter or margarine to 1 1/4 cups. Bake as directed above. Provided by Pillsbury Company
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