Recipes from Maria's Kitchen
LEMON PECAN COOKIES

Ingredients:
1-2/3 cups (10-oz. pkg.) 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
LEMON DRIZZLE (recipe follows)

Directions:
1. Heat oven to 350F. Set aside 2 tablespoons white chips for the drizzle.

2. Combine flour, sugar, eggs, baking soda, lemon peel and lemon extract in large bowl. In medium microwave-safe bowl, place remaining white chips and butter. Microwave at HIGH (100%) 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. Add chip mixture to flour mixture; beat until blended. 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. About 3-1/2 dozen 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 HIGH (100%) 1 minute; stir until smooth. Stir in a few drops yellow food color and a few drops lemon extract, if desired.




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