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Heat oven to 375°F. In a large bowl, beat butter, sugar, lemon
extract and lemon zest until light and fluffy. Add flour and almonds,
beat at low speed until well blended.
2. Cover and refrigerate at least one hour before handling. Shape
scant Tablespoon of dough around each candy kiss, covering
completely. Roll in hands to form a ball.
3. Bake 10 to 15 minutes or until bottom edges are light golden
brown. Remove from oven and immediately sift powdered sugar
over cookies. Cool 1 minute, remove from cookie sheet, cool
completely.
4. Melt chocolate chips in microwave in small pyrex bowl until
smooth. Spoon into a small zip top baggie and snip off a tiny corner
of the bag. Drizzle chocolate over each cookie.
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