Yield: 30 servings
Measure | Ingredient |
---|---|
⅓ cup | Butter or margarine softened |
⅔ cup | Brown sugar, packed |
¼ teaspoon | Salt |
½ teaspoon | Baking powder |
1 cup | Rolled oats |
½ cup | Chopped pecans |
1 tablespoon | Milk |
¼ teaspoon | 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.