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    You are in: Home / Recipes / Swedish Lace Cookies (Using Sugar Substitutes) Recipe
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    Swedish Lace Cookies (Using Sugar Substitutes)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    15 mins

    7 mins

    Montana Heart Song's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In large metal bowl, pour boiling water over the oats. Let set.
    2. 2
      In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
    3. 3
      Add the baking powder and the salt to the oats. Mix.
    4. 4
      Add the rice flour and beat inches.
    5. 5
      Add the oat mixture to the egg mixture.
    6. 6
      Make sure it is mixed well.
    7. 7
      Oven 375°F.
    8. 8
      Foil the bottom of two cookie sheets.
    9. 9
      Drop tsp of dough two to three inches apart.
    10. 10
      Watch carefully. These cookies will brown quickly.
    11. 11
      Take off foil when they are still warm.
    12. 12
      Place in custard cups to form if desired.
    13. 13
      Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
    14. 14
      I serve applesauce in them also.

    Ratings & Reviews:

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    Nutritional Facts for Swedish Lace Cookies (Using Sugar Substitutes)

    Serving Size: 1 (43 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 110.8
     
    Calories from Fat 34
    31%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 45.9 mg
    15%
    Sodium 215.6 mg
    8%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.7 g
    3%
    Protein 3.7 g
    7%

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