| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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