1 c. butter
2/3 c. firmly packed brown sugar
1 egg
1/4 c. water
2 c. sifted all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1 c. quick or old-fashioned oats, uncooked
1 c. golden raisins
1 c. sifted confectioners' (powdered) sugar
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. chopped walnuts

Soften butter; beat together with brown sugar until creamy. Blend in egg and water. Mix and sift flour, baking powder and salt; add gradually to creamed mixture, stirring until well blended. Stir in oats and raisins. Spread batter evenly in greased 15x10 inch jelly roll pan. Bake at 350 degrees about 35 minutes; cool.

To make frosting, combine confectioners' sugar, lemon peel and juice. Spread over cookie surface; sprinkle with chopped nuts. When frosting is set, cut into bars. Carry to picnic in pan.