Best Lemon Kiss Cookies Recipes

LEMON KISS COOKIES

Steps:

• In large bowl, beat butter, 3/4 cup 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 F (190 degrees C).
• Shape scant tablespoons dough around each kiss, covering completely. Roll in hands to form ball. Place on ungreased baking sheet. Bake for 8-12 minutes until set and bottom edges are light golden brown. Cool 1 minute; remove to rack and cool completely. Sprinkle cookies with confectioners' sugar.
• In small pan, melt chocolate squares and stir in oil until smooth. Drizzle over each cookie.

LEMON KISS COOKIES

Steps:

• In large bowl beat butter, sugar and lemon juice until light and fluffy.
• Add flour and almonds; beat at slow speed until well mixed.
• Cover; refrigerate at least 1 hour for easier handling.
• Heat oven to 375°F.
• Shape a tablespoon full of dough around each chocolate kiss, covering it completely.
• Roll in hand to form ball.
• Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.
• After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.
• Lightly dust cookies with powdered sugar.
• In small pan, melt chocolate chips and shortening; stir until smooth.
• Drizzle over each cookie.

LEMON MERINGUE KISS COOKIES

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper or a baking mat.
• In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
• Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
• Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
• Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
• Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
• Store in an airtight container.

LEMON KISS COOKIES

Steps:

• 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.Heat oven to 375°F. Shape 1 scant tablespoon dough around each milk chocolate, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets.Bake at 375°F. for 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.HIGH ALTITUDE - Above 3,500 feet: Decrease butter to 1 1/4 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 110 Protein 19 Carbohydrate 109 Fat 7g Sodium 45mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.