1/3 c Butter or margarine
– softened
2/3 c Brown sugar, packed
1/4 ts Salt
1/2 ts Baking powder
1 c Rolled oats
1/2 c Chopped pecans
1 tb Milk
1/4 ts Lemon extract
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.
From
Yields
30 Servings