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

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.

Preheat oven to 375 degrees. Shape scant tablespoonful of dough around each candy kiss, covering completely. Roll in hands to form a ball. Place on an ungreased cookie sheet. Bake at 375 degrees for 8-12 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 a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie. Makes approximately 6 dozen.