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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 9, 2009

Lemon Kiss Cookies

Serves: 72


  Download this recipe.

1 1/2 cups butter or margarine, softened
3/4 cup sugar
1 tablespoon lemon extract
2 3/4 cups all-purpose flour
1 1/2 cups finely chopped almonds
1 (13-ounce) package milk chocolate candy drops or pieces, unwrapped
Powdered sugar
1/2 cup semisweet chocolate chips
1 tablespoon shortening

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.

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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