Ingredients
- 1 lemon extract
- 350 gr all purpose flour
- 350 gr butter
- 400 ml milk-chocolate candy kisses
- 190 gr almonds
- 150 gr sugar
- 120 gr semi-sweet chocolate chips
- 12 gr shortening
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. Shape scant tablespoon dough around each candy kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets. Bake at 190ºC or 8-12 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 1930ºC eet: Decrease butter to 1- quarter cups. Bake as directed above. (SOURCE: Pillsbury's Bake-Off Cookie Winner) ----
