Ingredients
- 1 1/2 cups butter or margarine, softened
- 3/4 cup sugar
- 1 tablespoon lemon extract
- 2 3/4 cups Pillsbury BEST® all-purpose flour
- 1 1/2 cups finely chopped almonds
- 1 bag (13 oz) KISSES® milk chocolates, unwrapped
- Powdered sugar
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
Instructions
1 _ In large bowl with electric mixer, beat butter, sugar and lemon extract on medium speed until light and fluffy. Add flour and almonds; beat on low speed until well blended. Cover; refrigerate at least 1 hour for easier handling.2 _ Heat oven to 375°F. Shape 1 scant tablespoon dough around each milk chocolate candy, covering completely; roll in hands to form ball. Place on ungreased cookie sheets.
3 _ Bake 8 to 12 minutes or until set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
4 _ Lightly sprinkle cooled cookies with powdered sugar. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring until smooth; drizzle over each cookie.
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