Lemon-Chocolate Cookies - makes about 6 dozen cookies

3/4 cup sugar
1 1/2 cups butter or margarine, softened
1 tbsp lemon extract
2 3/4 cups flour
1 1/2 cups finely chopped almonds
13 oz. milk chocolate candy kisses, unwrapped
Powdered sugar
1/2 cup semi-sweet chocolate chips
1 tbsp shortening

In large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat oven to 375° F. Shape scant 1 tbsp dough around each kiss, covering completely. Roll in hands to form ball; place on ungreased cookie sheets.
Bake at 375° F for 8 to 10 minutes or until cookies are 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, combine chocolate chips and shortening; stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in tightly covered container.