Lemon Pecan Cookies Recipe
SKILL LEVEL : IntermediatePREP TIME : 15 Minutes
|2 cups||CHIPITS White Chocolate Chips, divided (500 mL)|
|2 1/4 cups||all-purpose flour (550 mL)|
|3/4 cup||granulated sugar (175 mL)|
|3/4 tsp||baking soda (4 mL)|
|1/2 cup||softened butter or margarine (125 mL)|
|1/2 tsp||finely grated lemon peel (2 mL)|
|1/4 tsp||lemon extract (approx.) (1 mL)|
|3/4 cup||chopped pecans (175 mL)|
|1/2 tsp||vegetable shortening (2 mL)||Yellow food colouring (optional)|
- 1. Preheat the oven to 350°F (180°C). Set aside 2 tbsp (30 mL) of the white chocolate chips for the garnish.
2. Stir flour with sugar and baking soda; set aside. Place remaining white chocolate chips and butter in a medium microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips and butter are melted. Beat in eggs, lemon peel and extract. Gradually blend flour mixture into the lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until slightly golden around the edges. Transfer to a wire rack to cool completely.
4. Place reserved white chocolate chips, and shortening in a small microwave-safe bowl. Microwave on MEDIUM for 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until melted. Stir in a few drops of yellow food colouring (if using) and lemon extract to taste. Drizzle over cooled cookies.
Makes about 3 1/2 dozen cookies.