Swedish Lace Cookies (Using Sugar Substitutes)

Total Time
22mins
Prep 15 mins
Cook 7 mins

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.

Ingredients Nutrition

Directions

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