1/3 c Butter or margarine 1 c Rolled oats
– softened 1/2 c Chopped pecans
2/3 c Brown sugar, packed 1 tb Milk
1/4 ts Salt 1/4 ts Lemon extract
1/2 ts Baking powder
Cream butter and sugar until light and fluffy. Stir in salt, baking
powder, oats, pecans, milk and lemon extract, blending well. Drop by
teaspoons about 2 inches apart on ungreased baking sheets. Bake at
350F about 8 minutes. Cool 2 to 3 minutes, then remove from baking
sheet. If cookies harden before removal from sheet, reheat in oven a
few minutes to soften. Cookies will be very thin and lacy. If
desired, roll warm cookies, one by one, to form cornucopia shape,
pinching points slightly.
Yields
30 servings
