Lace cookies
30 servings
Ingredients
| Quantity | 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 |
Directions
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.