INGREDIENTS:
1 1/2 cups butter or margarine, softened
3/4 cup white sugar
1 tablespoon lemon extract
2 3/4 cups all purpose flour
1 1/2 cups chopped almonds
60 chocolate kisses
confectioners' sugar
3 (1 oz) squares dark chocolate
2 teaspoons vegetable oil

Preheat oven to 375° F (190° C).

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.

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. Makes 5 dozen.