Scottish Lace Cookies

3 tablespoons shortening

1 ½ cups white sugar

3 eggs

1 ½ teaspoons almond extract

3 cups rolled oats

1 ½ teaspoons salt

Preheat oven to 325 degrees F (165 degrees C).

Cream together shortening and sugar. Beat in the eggs, then the almond extract. Gradually blend in oats and salt.

Drop dough by spoonfuls 2 inches apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 minutes until golden colored. Transfer to wire racks for cooling.