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.