Categories: Cookies 
      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.