Irresistible Lemon Pecan Cookies: A Zesty, Nutty Treat from Hershey’s Classic Collection

Lemon Pecan Cookies are a delightful surprise – light, perfectly balanced in sweetness, and infused with just the right touch of bright lemon. Who knew the combination of lemon and pecans could be so utterly captivating? This recipe, a true gem from a classic cookbook, promises a unique and memorable homemade cookie experience.

There’s a special joy that comes from friends who not only understand your passions but actively support them. For me, that passion is baking, and I absolutely love it when my friends feed my “habit”!

The Endearing Charm of Well-Loved Cookbooks

Thankfully, my “habit” involves baking delicious things, not anything nefarious! Just a few days ago, I was visiting a dear friend, and naturally, our conversation turned to my love for all things sweet and baked. Before I knew it, she was pulling out some of her most cherished recipes, each with a story to tell.

You can always tell which cookbooks are truly loved in a home. They’re often a little worn at the edges, perhaps a bit faded, and sporting a few tell-tale stains on their pages. These aren’t just books; they’re chronicles of countless meals, celebrations, and comforting moments shared around a table. A well-used cookbook is the truest sign of a good cookbook, a testament to its enduring recipes and the joy they bring.

Then, she pulled out a particular volume that immediately caught my eye: Hershey’s 100th Anniversary, 100 Years of Hershey’s Favorites. My heart skipped a beat. A treasure trove of classic recipes from such an iconic brand? I was instantly mesmerized, drooling metaphorically (and almost literally) over the beautiful, mouth-watering pictures as we continued to chat.

Just before I left, she uttered those magical words every baker dreams of hearing: “Do you want to borrow it?” Was she kidding? Of course, I did! I practically skipped home with that precious book clutched in my hands.

Discovering a Gem: Lemon Pecan Cookies

I’ve had the immense pleasure of poring over this delightful book for the past few days. With over 200 pages filled with tempting recipes, deciding which one to try first felt like an impossible task. So many classics, so many new ideas to explore!

And yet, believe it or not, among all the chocolatey wonders and classic bakes, one of the very first recipes I chose to make was this incredible creation: Lemon Pecan Cookies. The simplicity, combined with the promise of a unique flavor profile, was simply irresistible. The idea of light, delicate cookies with a zesty lemon kick and the satisfying crunch of pecans, all brought together by the smooth sweetness of vanilla milk chips, felt like a culinary revelation. I couldn’t wait to bring them to life in my own kitchen.

The Perfect Balance: Ingredients for Your Lemon Pecan Cookies

Crafting these delectable Lemon Pecan Cookies requires a thoughtful selection of ingredients, each playing a crucial role in achieving their signature taste and texture. Here’s what you’ll need:

• 1 2/3 cups (10-ounce package) HERSHEY’S Vanilla Milk Chips, divided: These unique chips contribute a creamy, subtle vanilla sweetness that complements the lemon beautifully. Reserving a portion is key for the dazzling drizzle.
• 2 1/4 cups All-Purpose Flour: The foundation of our cookie structure, providing the perfect tender crumb.
• 3/4 cup Granulated Sugar: Sweetens the cookies without overpowering the delicate lemon and pecan notes.
• 2 Large Eggs: Act as a binder, adding richness and helping create a cohesive dough.
• 3/4 teaspoon Baking Soda: Our leavening agent, ensuring a light and airy texture.
• 1/2 teaspoon Freshly Grated Lemon Peel: (Note: I opted to omit this in my batch, but it offers an extra burst of fresh citrus aroma.)
• 1/4 teaspoon Lemon Extract: (Note: I increased this to 1 teaspoon for a more pronounced lemon flavor, which I highly recommend for true lemon lovers!) This extract delivers a concentrated, bright lemon taste throughout the cookie.
• 1/2 cup (1 stick) Unsalted Butter or Margarine: Provides richness and helps achieve that delightful tender texture. Using unsalted butter gives you more control over the overall saltiness.
• 3/4 cup Chopped Pecans: The star nut of the show! Pecans add a wonderful buttery crunch and earthy depth that pairs exceptionally well with the lemon. Make sure they’re freshly chopped for best flavor.
• Lemon Drizzle (recipe follows): The crowning glory, adding an extra layer of lemon flavor and a beautiful finish.

Baking Perfection: Step-by-Step Instructions

Follow these detailed steps to bake your own batch of irresistible Lemon Pecan Cookies. Precision and attention to detail will ensure a perfect result every time.

1. Preheat Your Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures a consistent baking temperature from the moment your cookies enter the oven, promoting even cooking.
2. Prepare Vanilla Chips: Measure out your HERSHEY’S Vanilla Milk Chips. Set aside exactly 2 tablespoons of these chips. These reserved chips are crucial for preparing the Lemon Drizzle later.
3. Combine Dry Ingredients (and most wet): In a large mixing bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, and the lemon extract. If you decide to include the lemon peel, add it at this stage as well. Mix these ingredients briefly, but do not fully combine yet.
4. Melt Chips and Butter: In a medium microwave-safe bowl, place the remaining vanilla milk chips (the portion not reserved for drizzle) and the stick of butter or margarine. Microwave on high (100%) for 1 minute. After this initial heating, stir the mixture well. If the chips and butter are not completely melted and smooth, continue to microwave in additional 15-second intervals, stirring thoroughly after each interval, until the mixture is fully melted and blended. Be careful not to overheat.
5. Combine Wet and Dry: Pour the warm, melted vanilla chip and butter mixture into the large mixing bowl with the flour mixture. Beat with an electric mixer (or by hand with a sturdy spoon) until all ingredients are well blended and a smooth cookie dough forms. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
6. Stir in Pecans: Gently fold in the chopped pecans. Mix just until they are evenly distributed throughout the dough. Overmixing at this stage can lead to tougher cookies.
7. Scoop and Bake: Drop rounded teaspoonfuls of cookie dough onto ungreased cookie sheets. Ensure there is enough space between each cookie (about 2 inches) to allow for spreading.
8. Bake to Golden Perfection: Bake for 9-11 minutes, or until the edges are very slightly golden. The centers should still look soft, as cookies will continue to set as they cool. Overbaking will result in a drier cookie.
9. Cool the Cookies: Remove the cookie sheets from the oven. Let the cookies rest on the hot sheets for a minute or two before carefully transferring them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy.
10. Prepare and Drizzle: Once the cookies are completely cool, prepare the Lemon Drizzle according to the instructions below. Drizzle generously over each cooled cookie. Allow the drizzle to set before serving.

Crafting the Perfect Lemon Drizzle

The Lemon Drizzle is the exquisite finishing touch for these cookies, adding an extra layer of zesty sweetness and a beautiful presentation. Here’s how to make it:

• 2 tablespoons HERSHEY’S Vanilla Milk Chips: These are the chips you reserved earlier! They melt down to create a smooth, creamy base for the drizzle.
• 1/2 teaspoon Shortening: This is a crucial ingredient! Do NOT substitute with butter, margarine, or oil. Shortening helps the drizzle set properly, giving it a nice shine and preventing it from becoming sticky or oily.
• Yellow Food Color (optional): A few drops can enhance the visual appeal, giving your drizzle a vibrant lemon hue.
• Lemon Extract: A few drops will boost the lemon flavor, making the drizzle truly pop.

Note on quantity: The original recipe’s drizzle quantity is quite small. I found that I had to triple this recipe to ensure I had enough to generously drizzle all of my cookies. I highly recommend doing the same for a truly satisfying finish!

1. Melt Chips and Shortening: In a small microwave-safe bowl, combine the reserved 2 tablespoons of vanilla milk chips and the 1/2 teaspoon of shortening. Microwave on high (100%) for 30 seconds.
2. Stir and Continue Melting: Stir the mixture thoroughly after the initial heating. If the chips are not fully melted and smooth, continue to microwave in additional 15-second intervals, stirring well after each heating, just until the chips are completely melted and the mixture is smooth and fluid.
3. Add Color and Flavor (Optional): If desired, stir in a few drops of yellow food color to achieve your preferred shade of lemon yellow. Add a few drops of lemon extract for an intensified lemon kick. Mix thoroughly.
4. Drizzle: Using a spoon or a whisk, drizzle the warm mixture over your completely cooled Lemon Pecan Cookies. For best results, let the drizzle set for at least 30 minutes before stacking or serving.

Tips for Baking Success and Variations

Achieving the Perfect Lemon Pecan Cookie

• Don’t Overmix: Once you add the flour, mix only until just combined to prevent tough cookies. Overmixing develops the gluten too much.
• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more uniform dough that incorporates ingredients better.
• Fresh Pecans: Use fresh pecans for the best flavor and crunch. You can lightly toast them before adding to the dough for an even deeper, nuttier taste, but this is optional.
• Adjust Lemon to Taste: As noted in the recipe, I personally increased the lemon extract. Feel free to adjust based on how prominent you want the lemon flavor to be. You could also add a touch more fresh lemon zest if you love a bright, tangy note.
• Cool Completely: This is crucial before drizzling. If the cookies are warm, the drizzle will simply melt and run off, rather than setting nicely.

Creative Variations to Try

• Citrus Swap: Experiment with lime or orange extract and zest for a different citrus profile. Orange pecan cookies could be equally delightful!
• Chocolate Boost: While these are lemon pecan, you could swap some vanilla chips for white chocolate chips in the dough for an added layer of sweetness.
• Different Nuts: If pecans aren’t your favorite, walnuts or even macadamia nuts could make interesting substitutions, though they would alter the classic flavor profile.
• Glaze Instead of Drizzle: For a simpler, full coverage, you could make a classic lemon glaze with powdered sugar and lemon juice/extract.
• Coconut Twist: A handful of shredded coconut folded into the dough could add an interesting tropical dimension.

Why These Lemon Pecan Cookies Are a Must-Try

These Lemon Pecan Cookies are truly a delight for the senses. They are light, offering a tender bite that isn’t overly dense. The sweetness is perfectly balanced, ensuring that neither the sugar nor the chips overpower the star flavors. The subtle, yet distinct, lemon taste is bright and refreshing, cutting through the richness just enough to leave you craving another bite.

The addition of chopped pecans brings a wonderful textural contrast – a satisfying crunch that complements the soft cookie base. It’s a harmonious blend of nutty depth and zesty freshness, making these cookies perfect for an afternoon tea, a light dessert after dinner, or simply a sweet treat to brighten your day.

Beyond their exquisite taste, there’s a certain charm in baking a recipe from a beloved, classic cookbook like Hershey’s 100th Anniversary edition. It connects you to a lineage of home bakers and cherished traditions, bringing a piece of culinary history right into your kitchen. These aren’t just cookies; they’re a testament to timeless flavors and the joy of sharing. So go ahead, treat yourself and your loved ones to this incredible recipe. You won’t regret it!

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