Ingredients:

• 1/2 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 cup plus 2 tablespoons plain flour
• 1-1/2 teaspoon lemon extract
• Small pecan halves

Directions:
Preheat oven to 350 degrees. In an electric mixer, cream butter; then gradually add sugar, beating until light. Add eggs, one at a time; then beat in flour and lemon extract. Prepare several cookie sheets with spray-oil. The wafers spread while baking and will flow together for one huge cookie if not properly spaced! Drop batter in very small amounts by level teaspoonfuls on baking sheets, at least 2-inches apart. Place pecans in center of wafers. Bake in preheated oven for 6 to 8 minutes or until cookie edges are browned. Immediately remove hot baked wafers to a wire rack to cool; do not stack. As soon as wafers are completely cooled and crisp, place in tightly sealed containers; wafers become soggy very quickly in humid conditions. Makes 5 dozen.