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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.

Ready In:
22mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"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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  1. Montana Heart Song
    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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