Cream: 1 cup butter 1/2 cup brown sugar add: 1 tsp almond extract 2 eggs 3 cups flour 1/2 tsp salt 1 cup rolled oats Mix well, form into egg shapes and place on cookie sheets. Bake 20-25 minutes at 325 Frost and decorate as Easter eggs or dip into almond or chocolate bark and decorate with sprinkles. Grandma Gurgel baked these cookies every year and we girls did the decorating. We would put little flowers with leaves on the top of each. She loved them because of the almond flavoring. We would get several of these in our Easter baskets.