2 cups quick-cooking oats
2 cups sugar
3 tbsp. all-purpose flour
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. almond extract
1 cup butter (no substitutes), melted
1 cup chopped pecans

In a bowl, combine the first four ingredients. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. Drop by teaspoonfuls 3-inches apart onto lightly greased foil lined baking sheets.

Bake at 350°F for 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks.

Makes about 9 dozen.

Submitted by: GERALDINE KING