1. Heat oven to 350°F. 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.