Ingredients for Lemon Kiss Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- ½ cup finely chopped almonds
- Milk Chocolate Kisses
- Powdered sugar, for dusting
- 1 tablespoon shortening
- 6 ounces semi-sweet chocolate chips
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How to Make Lemon Kiss Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and 2 tablespoons lemon juice until light and fluffy.
- Add 3 cups all-purpose flour and ½ cup finely chopped almonds. Mix until just combined.
- Cover the bowl and refrigerate for at least 1 hour to chill the dough (this makes it easier to handle).
- Unwrap 12 Hershey's Kisses (or your preferred chocolate kisses).
- Roll 1 tablespoon of dough into a ball. Gently flatten the ball and place a chocolate kiss in the center.
- Wrap the dough completely around the chocolate kiss, ensuring it's fully sealed.
- Roll the dough ball between your palms to create a smooth, round cookie.
- Place cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 8-12 minutes, or until the edges are lightly golden brown and the cookies are set.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- While cookies cool, melt 6 ounces semi-sweet chocolate chips with 1 tablespoon shortening in a microwave-safe bowl at 30-second intervals, stirring until smooth.
- Once cookies are completely cool, drizzle the melted chocolate over them.
- Lightly dust the cookies with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
1560g
Fat
1261g
Carbs
239g
