Lemon Kiss Cookies # 2

1 1/2 c Butter or margarine;

-softened 3/4 c Sugar

1 tb Lemon extract

2 3/4 c All-purpose flour

1 1/2 c Almonds; finely chopped

14 oz Milk chocolate candy kisses

Powdered sugar 1/2 c Semi-sweet chocolate chips

1 tb 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 375 degrees for 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 3500 feet: Decrease butter to 1-1/4 cups. Bake as directed above. (SOURCE: Pillsbury's Bake-Off Cookie Winner)
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