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.