1 1/2 cups butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon lemon extract
3 tablespoons lemon juice
1 cup sliced pecans
Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
Beat together the semisweet chocolate chips, butter, white sugar, brown sugar, egg, vanilla extract and lemon zest. Mix all together until well blended. Set aside.
Beat the apricot preserves and lemon extract into the dry ingredients until well blended. Press into 2 1/2 cup muffin cups.
Bake at 275 degrees F (135 degrees C) for 5 to 10 minutes in the preheated oven. Remove muffins from oven, and sprinkle with pecans. Cool on wire racks; store in refrigerator.
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