Lemon Pecan Cookies

These cookies are light, not too sweet, with just a touch of lemon taste,

 lemon and pecans, who knew?

I love it when friends support my habit!

Thank goodness it's baking yummy things and not something terrible.

I was over at a friend's a few days ago and of course we starting talking about my "habit" and she starts pulling out some of her favorite recipes.

You could tell the cookbooks she loves, 

they're a little worn, 

mostly old, 

with a few stains on them,

hey, they've been used, 

that's a true sign of a good cookbook.

Then she pulls out one that really catches my eye...

Hershey's 100th Anniversary, 100 Years of Hershey's Favorites

I'm drooling over the beautiful pictures while we visit, and before I leave,

she says the most wonderful words to me...

"Do you want to borrow it?"

Is she kidding?

So I've had the book for a few days, there are over 200 pages in this delicious book. Trying to decide which recipes are a priority to make first.

And believe it or not, one of the first ones I choose is this...

Lemon Pecan Cookies

1 2/3 cups (10-ounce package) HERSHEY'S vanilla milk 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 ( I omitted this)
1/4 teaspoon lemon extract  ( I increased to 1 teaspoon)
1/2 cup (1 stick) butter or margarine
3/4 cup chopped pecans
Lemon Drizzle (recipe follows)

Heat oven to 350 degrees. Reserve 2 tablespoons vanilla milk chips for drizzle. In large mixer bowl place flour, sugar, eggs, baking soda, lemon peel and lemon extract. In medium microwave safe bowl, place remaining vanilla milk chips and butter. Microwave at high (100%) for 1 minute; stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Add vanilla chip mixture to flour mixture; beat until blended. Stir in pecans. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9-11 minutes or until very slightly golden around the edges. Remove from cookie sheet to wire rack. Cool completely. Prepare Lemon Drizzle; drizzle over cookies.

Lemon Drizzle

2 tablespoons Hershey's vanilla milk chips
1/2 teaspoon shortening (do not use butter margarine or oil)
Yellow food color
Lemon extract
Note: I had to triple this to drizzle all of my cookies

In small microwave safe bowl, place reserved vanilla milk chips and shortening. Microwave on high (100%) 30 seconds; stir. If necessary, microwave on high and additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops of food color and a few drops of lemon extract, if desired.