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1
Heat oven to 350F Set aside 2 tablespoons white chips for the drizzle.
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2
Combine flour, sugar and baking soda; set aside.
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3
Place remaining white chips and butter in medium microwave-safe bowl.
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4
Microwave at HIGH (100%) 1 minute; stir.
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5
If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred.
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6
Beat in eggs, lemon peel and lemon extract.
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7
Gradually blend flour mixture into lemon mixture.
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8
Stir in pecans.
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9
Drop by rounded teaspoons onto ungreased cookie sheet.
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10
Bake 8 to 11 minutes or until very slightly golden around edges.
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11
Remove from cookie sheet to wire rack.
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12
Cool completely.
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13
Lightly drizzle LEMON DRIZZLE over cookies.
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14
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.
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15
Microwave at HIGH (100%) 30 seconds; stir.
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16
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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17
Stir in a few drops yellow food color and a few drops lemon extract, if desired.
