1 1/2 c. butter, softened
3/4 c. sugar
1 tbsp. lemon extract
2 3/4 c. all-purpose flour
1 1/2 c. chopped almonds
1 (14 oz.) pkg. Hershey kisses
Powdered sugar
1/2 c. Hershey's semi-sweet chocolate chips
1 tbsp. shortening

In large bowl, beat butter and lemon extract until fluffy. Add flour and almonds. Beat at low speed until blended. Cover and refrigerate 1 hour. Shape tablespoon dough around each candy kiss, covering completely. Roll in hands to form ball.

Bake at 375 degrees on ungreased cookie sheet for 8 to 12 minutes. Cool. Sprinkle cookies with powdered sugar. Melt chocolate chips and shortening together over low heat, drizzle over cookies. About 6 dozen cookies.