Cream butter and sugar until light and fluffy. Stir in salt, baking powder, oats, pecans, milk and lemon extract, blending well. Drop by teaspoons about 5 cm apart on ungreased baking sheets. Bake at 180ºC about 8 minutes. Cool 2 to 3 minutes, then remove from baking sheet. If cookies harden before removal from sheet, reheat in oven a few minutes to soften. Cookies will be very thin and lacy. If desired, roll warm cookies, one by one, to form cornucopia shape, pinching points slightly.