1-1/2 cups butter (softened)
3/4 cup sugar
1 tbsp lemon extract
2-3/4 cups all-purpose flour
1-1/2 cups finely chopped almonds
1 12 oz. pkg milk chocolate
candy kisses
powdered sugar
1/2 cup semi-sweet chocolate chips
1 tbsp shortening

In a 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. Shape tablespoonful dough around each candy kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheet.

Bake at 375 for 8 to 12 minutes. Remove from cookie sheet and cool completely. Lightly sprinkle cooled cookies with powdered sugar. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie.

Yield: 6 dozen cookies.