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Scottish Lace Cookies

type: drop
makes: 3 dozen

3 tablespoons shortening 
1-1/2 cups granulated sugar 
3 eggs
1-1/2 teaspoons almond extract 
3 cups rolled oats
1-1/2 teaspoons salt

Preheat oven to 325F. 
Cream shortening and sugar until light and fluffy.
Beat in eggs, then almond extract.
Gradually blend in oats and salt. 
Drop dough by spoonfuls 2 inches apart onto cookie sheet.
Flatten cookies with the bottom of a glass dipped in flour.
Bake 12-15 minutes until golden colored.
Transfer to wire racks to cool.

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