Lace cookies

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.

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