Shelly's Recipe

LEMON PECAN COOKIES

Category: Cookies

2 cups (12 oz pkg) white chocolate chips, divided
2-1/4 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 cup butter
2 eggs
1/2 tsp freshly grated lemon peel
1/4 tsp lemon extract
3/4 cup chopped pecans

Lemon Drizzle(recipe follows)

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

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 tsp onto ungreased cookie sheet.

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. About 3-1/2 dozen cookies.

Lemon Drizzle: Place reserved 2 tbsp white chips and 1/2 tsp 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.