Oatmeal Pecan Lace Cookies
Oatmeal Pecan Lace Cookies recipe
Yield
30 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, softened |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
rolled oats
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | tablespoon |
milk
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, softened |
|
| 158 | ml |
brown sugar
packed |
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
rolled oats
|
|
| 118 | ml |
pecans
chopped |
|
| 15 | ml |
milk
|
|
| 1.3 | ml |
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 350℉ (180℃) about 8 minutes. Cool 2 to 3 minutes, then remove from baking sheet.
Note:
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.
