Click for printer-friendly PDF's in imperial or metric measurements

1 cup 250 ml sugar
2 Tbsp30 ml butter
2 eggs
2 large cups 275 ml rolled oats
½ tsp 3 ml salt
4 Tbsp 60 ml flour
2 tsp 10 ml baking powder
3 ml 500 g almond extract

PREHEAT oven to 325 F160 C .
In a medium sized bowl, CREAM TOGETHER sugar and butter, add eggs.
MIX WELL.
ADD all other ingredients. MIX WELL.
Using a teaspoon, DROP onto a cookie sheet lined with parchment paper.
LEAVE ROOM for macaroons to spread.
BAKE 15-18 minutes, until golden.
COOL on cookie sheet for 1 minute.
REMOVE from parchment using a spatula.

Notes: Makes about 24 macaroons. Store covered on the counter for one week, or freeze for 1 month.