Lemon Pecan Cookies are light, not too sweet, with just a touch of lemon taste, lemon and pecans, who knew?
1 2/3 cups (10-ounce package) HERSHEY’S vanilla milk chips divided
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon freshly grated lemon peel ( I omitted this)
1/4 teaspoon lemon extract ( I increased to 1 teaspoon)
1/2 cup (1 stick) butter or margarine
3/4 cup chopped pecans
Lemon Drizzle (recipe follows)
Heat oven to 350 degrees. Reserve 2 tablespoons vanilla milk chips for drizzle. In large mixer bowl place flour, sugar, eggs, baking soda, lemon peel and lemon extract. In medium microwave safe bowl, place remaining vanilla milk chips and butter. Microwave at high (100%) for 1 minute; stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Add vanilla chip mixture to flour mixture; beat until blended. Stir in pecans. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9-11 minutes or until very slightly golden around the edges. Remove from cookie sheet to wire rack. Cool completely. Prepare Lemon Drizzle; drizzle over cookies.
2 tablespoons Hershey’s vanilla milk chips
1/2 teaspoon shortening (do not use butter margarine or oil)
Yellow food color
Note: I had to triple this to drizzle all of my cookies
In small microwave safe bowl, place reserved vanilla milk chips and shortening. Microwave on high (100%) 30 seconds; stir. If necessary, microwave on high and additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops of food color and a few drops of lemon extract, if desired.
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