Lemon Pecan Cookies

Ingredients

• 1 2/3 cups (one 10-ounce package) Hershey’s Premier White Chips, divided
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 2 eggs
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated lemon peel
• 1/4 teaspoon lemon extract
• 1/2 cup (1 stick) butter or margarine
• 3/4 cup chopped pecans
• 1/2 teaspoon shortening (for the drizzle; do not use butter, margarine, spread, or oil)
• Yellow food coloring, a few drops
• Lemon extract for the drizzle, optional

Instructions

1. Heat the oven to 350°F (175°C). Set aside 2 tablespoons of the white chips for the drizzle.
2. In a large bowl, combine the flour, sugar, eggs, baking soda, lemon peel, and lemon extract.
3. Put the remaining white chips and butter in a medium microwave-safe bowl. Microwave on HIGH for 1 minute and stir. If needed, heat in additional 15-second intervals, stirring each time, just until melted when stirred. Add the melted mixture to the flour mixture and beat until blended. Stir in the chopped pecans.
4. Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet. Bake for 9 to 11 minutes, until the edges are very lightly golden. Transfer to wire racks and cool completely.
5. For the lemon drizzle, put the reserved white chips and shortening in a small microwave-safe bowl. Microwave on HIGH for 30 seconds and stir. Continue in 15-second intervals, stirring after each, just until melted. Stir in a few drops of yellow food coloring and a few drops of lemon extract if desired. Lightly drizzle over the cooled cookies.