Title: Lace Cookies
Categories: Cookie Genie
Yield: 30 Servings

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.

(C) 1992 The Los Angeles Times

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