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.
My Private Note
Units: US | Metric
- 1In large metal bowl, pour boiling water over the oats. Let set.
- 2In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
- 3Add the baking powder and the salt to the oats. Mix.
- 4Add the rice flour and beat inches.
- 5Add the oat mixture to the egg mixture.
- 6Make sure it is mixed well.
- 7Oven 375°F.
- 8Foil the bottom of two cookie sheets.
- 9Drop tsp of dough two to three inches apart.
- 10Watch carefully. These cookies will brown quickly.
- 11Take off foil when they are still warm.
- 12Place in custard cups to form if desired.
- 13Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
- 14I serve applesauce in them also.
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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
- Total Fat 3.8 g
- Saturated Fat 1.6 g
- Cholesterol 45.9 mg
- Sodium 215.6 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 1.4 g
- Sugars 0.7 g
- Protein 3.7 g