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Lemon Pecan Cookies Recipe

Lemon Pecan Cookies

Prep Time: 9 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 2 cups HERSHEY'S Premier White Chips
  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon lemon extract
  • 3/4 cup chopped pecans
  • LEMON DRIZZLE

Directions

  • 1. Heat oven to 350°F. Set aside 2 tablespoons white chips for the drizzle.
  • 2. Combine flour, sugar and baking soda; set aside. Place remaining white chips and butter in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave 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.
  • 3. Bake 9 to 11 minutes or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle LEMON DRIZZLE over cookies. Makes about 42 cookies.
  • LEMON DRIZZLE: Place reserved 2 tablespoons white chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops yellow food color and a few drops lemon extract, if desired.
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Ratings & Reviews

    Excellent cookies. Needed more than 2 tbsp of white chocolate chips to make enough drizzle.
    If you like lemon cake then you'll love these cookies,even with the nuts they are just great!!!
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