Back 1-2/3 Cups (10-oz. pkg.) White
Chocolate Chips, divided
2-1/4 Cups All-Purpose Flour
3/4 Cup Sugar
2 Eggs
3/4 teas. Baking Soda
1/2 teas. Watkins Lemon Peel
1/4 teas. Watkins Lemon Extract
1/2 Cup (1 Stick) Butter or Margarine
3/4 Cup Chopped Pecans
Lemon Drizzle (recipe follows)
Heat oven to 350°F. Set aside 2 tablespoons white chips for the drizzle. 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. 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. Makes 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 Watkins Lemon Extract, if desired.
© Copyright 1999 The Rising
Stars Team
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