Lemon Kiss Cookies # 2
Submitted by nuvis
Lemon kiss cookies with a buttery almond dough wrapped around chocolate kisses, dusted in powdered sugar, and drizzled with melted chocolate. A lemon-chocolate surprise cookie.
YIELD
2 servingsPREP
80 minCOOK
12 minREADY
110 minThese cookies hide a whole chocolate kiss inside a buttery, lemon-scented almond dough. You bite through a crumbly, powdered-sugar-dusted exterior and hit that solid chocolate center. The lemon-chocolate combination sounds unexpected, but the citrus brightness cuts right through the richness and makes you reach for another.
The dough is closer to a shortbread than a drop cookie. Butter, sugar, lemon extract, flour, and finely chopped almonds get beaten together into a rich, sandy dough that needs an hour in the fridge before you can shape it. That chill time firms the butter so the dough wraps cleanly around each kiss without sticking to your hands.
After baking and cooling, a dusting of powdered sugar and a drizzle of melted chocolate on top finishes them off. They look like they took serious effort, which makes them great for gifting or holiday cookie trays.
Kitchen Tips
- Chill the dough for a full hour, no shortcuts. Warm dough slides off the candy and you’ll end up with exposed kisses and misshapen cookies.
- Use a scant tablespoon of dough per kiss and cover it completely. Any gaps let the chocolate melt through during baking.
- Cool for one minute on the sheet before transferring. They’re fragile right out of the oven and will break if you move them too soon.
- Melt the chocolate drizzle with shortening for a glossy finish that sets firm. Without shortening, the chocolate dries matte and streaky.
Variations
- Peanut butter kiss: Use peanut butter cups instead of chocolate kisses for a richer, nuttier center.
- Orange twist: Replace lemon extract with orange extract for a chocolate-orange combination.
- Dark chocolate drizzle: Use dark chocolate chips instead of semisweet for a more intense, bittersweet finish.
Ingredients
Directions
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.
Shape scant tablespoon dough around each candy kiss, covering completely.
Roll in hands to form ball.
Place on ungreased cookie sheets.
Bake at 375℉ (190℃) Ffor 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.
Comments



