LEMON KISS COOKIES
Number Of Ingredients 9
Steps:
- 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.Heat oven to 375°F. Shape 1 scant tablespoon dough around each milk chocolate, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets.Bake at 375°F. for 8 to 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 3,500 feet: Decrease butter to 1 1/4 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 110 Protein 19 Carbohydrate 109 Fat 7g Sodium 45mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Kabuye Sharif
s2@gmail.comI love the unique shape of these cookies. They look so elegant!
Mohammed Zahid
z_mohammed15@gmail.comThese cookies are my new favorite!??
Kevin Alred
a_k47@yahoo.comNot bad at all!
Nuraqilah 0306
nuraqilah.030667@hotmail.comscrumptious!
Basalaine Salim
s-b@gmail.comI used a stand mixer to make the dough, but I found that it made the dough a bit too dense. Next time I'll try mixing the dough by hand. Wish me luck!
MUHAMMAD KASHMIR MANDOKHAIL
m_m@gmail.comThese are my go-to cookies when I have unexpected guests coming over. A quick chill in the fridge, and 15 minutes in the oven, and I have fresh homemade cookies that are sure to impress! My secret weapon for unexpected company!
Maano Barre
m.b1@gmail.comI love the light and airy texture of these cookies, however they seem to fall apart very easily. Any suggestion on how to keep them together a bit more?
fraser
fraser@hotmail.co.ukI usually have trouble getting my cookies to chew properly. This time, I let the dough chill overnight following this recipe, and it baked up beautifully. Chewy in the middle and crispy edges just like you promised. Nailed it!
Z Addas
addas-z34@aol.comI've made these cookies multiple times and they're always a hit! My friends and family love that slight tanginess from the lemon?
Roy Dayrit
dayrit_r10@hotmail.frMy first attempt at these cookies turned out a bit too dense for my taste, so I added 1/2 cup more flour and they were perfect! Chewy on the inside and crispy on the outside. Just how a cookie should be!
Big Brown
big-brown@gmail.comI found the dough to be a bit sticky, but after chilling in the fridge overnight, it was much easier to handle. The cookies baked up perfectly and the lemon flavor was subtle and refreshing.
Abubor Manaria
m_a@hotmail.comI've never baked with lemon before. This recipe has inspired me to explore more. Thanks for the idea Alice!
Tortle
tortle58@gmail.comThese cookies are so soft and pillowy! They literally melt in your mouth, the burst of lemon flavor is a party in my mouth??.