Lemon Kiss Cookies # 2

These 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.