Lemon Pecan Cookies

By KeyIngredient

Ingredients

• Lemon Drizzle:
• 2 c. (12 oz pkg) Hershey's premier white chips, divided
• 2 1/4 c. flour
• 3/4 c. sugar
• 3/4 tsp. baking soda
• 1 stick butter
• 2 eggs
• 1/2 tsp. grated lemon peel
• 1/4 tsp. lemon extract
• 3/4 c. chopped pecans
• reserved 2 Tbsp. white chips
• 1/2 tsp. shortening (do not use anything else)
• Yellow food coloring
• few drops lemon extract

Details

Servings 4

Preparation

Step 1

Heat oven to 350. Set aside 2 Tbsp. white chips for drizzle

Combine flour, sugar and baking soda; set aside. Place remaining white chips and butter in medium microwave safe bowl. Microwave on MEDIUM (50%) 1 min. stir. If necessary micro an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Beat in eggs, lemon peel and lemon extract. Gradually blend flour mixture into lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 9-11 min or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle Lemon Drizzle over cookies.

Lemon Drizzle:
Microwave remaining chips and shortening on medium for 30 seconds; stir. If necessary, micro an additional 15 seconds. Stir in a few drops of yellow food color and a few drops lemon extract.