Oatmeal almond lace cookies

1 orange for zesting = 1/2 tsp orange zest

1/2 c. unsalted butter - soft

3/4 c. light brown sugar - packed

2 Tbsp all purpose flour

1/8 tsp salt

2 Tbsp milk

1/2 tsp extract vanilla

1/4 tsp almond extract

1-1/4 c. old fashion rolled oats

1/4 c. very finely chopped almonds

Heat oven 350*F - line a baking sheet with parchment paper - use butter to hold 4 corners.

Cream butter + sugar (3 minutes)

Beat in flour + salt + milk + vani + almond ext.

Add orange zest (blend 3 minutes)

Using a wooden spoon stir in oats + almonds roasted and chopped.

Scoop & shape dough into 1 in. balls about 1 tsp - place on cookies sheet 3 in apart (place 6 balls in one sheet only)

Bake about 12 minutes until edges start to turn dark to golden color.

Carefully lift and transfer the paper with cookies to counter top, let cool 5 minutes

Line the 2nd parchment paper for 2 load - continue to bake.

Cookies get harder when cool - reuse the 1st parchment paper for the 3rd batch.