Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           butter or margarine -- softened
     2/3  cup           light brown sugar -- packed
     1/4  teaspoon      salt
     1/2  teaspoon      baking powder
   1      cup           oats
     1/2  cup           pecans -- chopped
   1      tablespoon    milk
     1/4  teaspoon      lemon extract

Preparation:

Makes 2 1/2 dozen 1. Cream together butter and sugar until light and fluffy. 2. Stir and blend together salt, baking powder, oats, pecans, milk and lemon extract. 3. Drop by teaspoons about 2 inches apart on ungreased baking sheet; bake in preheated 350 F. oven about 8 minutes. 4. 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 and must be very warm to roll into cornucopias.) 5. Roll cookies, one by one, to form a cornucopia shape, pinching points slightly.