Fourteen years ago I was snow-bound in the house of strangers in Catonsville, Maryland. It was January and the ladies of the house had 1/2 price Christmas candy to use in this recipe. It sounds a little complicated, but is totally worth it.

1 1/2 cups butter, softened
3/4 cup sugar
1 tablespoon lemon extract
2 3/4 cups flour
1 1/2 cups finely chopped almonds
1 (13 oz) bag Hersheys kisses, milk chocolate flavor
Powdered sugar
1/2 cup semisweet chocolate chips
1 tablespoon shortening

In a large bowl, beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds. Beat at low speed until well blended. Cover and refrigerate at least 1 hour.

Heat oven to 375 degree. Shape 1 scant tablespoon dough around each candy, covering completely. Roll in hands to form a ball and place on ungreased cookie sheets. Bake at 375 degrees for 8 to 12 minutes or until set and the bottom edges are light golden brown. Cool 1 minute and remove from the cookie sheets to wire racks. Cool completely. Lightly sprinkle each cookie with powdered sugar. In a small saucepan over low heat melt the chocolate chips with the shortening, stirring until smooth. Drizzle over each cookie.

If you don't feel like going to all that trouble or expense, these lemon cookies are a nice choice:

Lemon Gingersnaps

2 cups brown sugar
1 cup vegetable shortening
2 teaspoons lemon extract
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cream of tartar
1 teaspoon salt
Sugar for dipping

Cream together the brown sugar and vegetable shortening. Add the flavoring and eggs and beat well. Sift dry ingredients together and add, mixing well. Pinch off about a heaping teaspoon of dough and roll into a ball. Dip into sugar and place on a cookie sheet which has been lightly greased. Allow room between the balls for spreading. Bake at 375 degrees for 7 to 9 minutes.