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)

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.