SWEDISH LACE COOKIES (USING SUGAR SUBSTITUTES)
My grandmother came from Sweden and made these for me. They were the only cookies she made besides gingerbread. I have revised to be sugar free and gluten free using Splenda and rice flour.
Provided by Montana Heart Song
Categories Dessert
Time 22m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- In large metal bowl, pour boiling water over the oats. Let set.
- In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
- Add the baking powder and the salt to the oats. Mix.
- Add the rice flour and beat inches.
- Add the oat mixture to the egg mixture.
- Make sure it is mixed well.
- Oven 375°F.
- Foil the bottom of two cookie sheets.
- Drop tsp of dough two to three inches apart.
- Watch carefully. These cookies will brown quickly.
- Take off foil when they are still warm.
- Place in custard cups to form if desired.
- Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
- I serve applesauce in them also.
Nutrition Facts : Calories 110.9, Fat 3.8, SaturatedFat 1.7, Cholesterol 46, Sodium 215.6, Carbohydrate 15.2, Fiber 1.5, Sugar 0.8, Protein 3.8
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