3/4 cup sugar
1 1/2 cups butter or margarine, softened
1 tbsp lemon extract
2 3/4 cups flour
1 1/2 cups finely chopped almonds
13 oz. milk chocolate candy kisses, unwrapped
1/2 cup semi-sweet chocolate chips
1 tbsp shortening
Procedures: In a large bowl, combine sugar, butter, or margarine, and lemon extract; beat until light and fluffy. Lightly spoon flour into a measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate for at least 1 hour for easier handling.
Heat oven to 375°F. Shape scant 1 tbsp dough around each kiss, covering completely. Roll in hands to form a 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 for 1 minute; remove from cookie sheets. Cool completely.
Lightly sprinkle cooled cookies with powdered sugar. In a small saucepan, combine chocolate chips and shortening; stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in a tightly covered container.