This is a light and airy cookie with a hint of lemon hiding in the dough and a hershey kiss in the middle, this cookie wouldn’t be complete without a roll in powdered sugar and a drizzle of melted chocolate on top


Makes 6 dozen cookies

  • 3/4 Cups of Sugar
  • 1 1/2 Cups butter softened
  • 1 TBSP Lemon Extract
  • 1 1/2 Cups Finely Chopped Almonds
  • 2 3/4 Cups Flour



  • 1-13 oz Package Milk Chocolate Kisses unwrapped and set aside in a bowl



  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 1 TBSP Shortening
  • Confectionary Sugar


  1. Heat oven to 375*
  2. In large bowl combine sugar, butter and lemon extract.  Beat until light and fluffy
  3. Add flour and almonds, beating at low speed until well blended
  4. Cover with plastic wrap and refrigerate at least 1 hour for easier handling
  5. Shape scant 1 TBSP of dough around each milk chocolate kiss.  Roll in your hands lightly until it forms a ball.  (be sure that no chocolate is showing through, add little more dough if needed)
  6. Place on un-greased cookie sheet 1″ apart
  7. Bake for 8-12 minutes or until cookies are set and bottom edges are a very light golden brown.
  8. Let cool for a minute before removing from cookie sheets
  9. Let set to cool completely continue making the rest of the cookies
  10. Lightly sprinkle cooled cookies with powdered sugar
  11. In small saucepan combine chocolate chips and shortening.
  12. While continuously stirring lightly cook on low heat until completely melted and blended
  13. Drizzle melted chocolate over cooled cookies
  14. Let chocolate set before storing in airtight container


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