Swedish Lace Cookies (Using Sugar Substitutes)

Submitted by 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."

 

• Ready In: 22mins
• Ingredients: 10
• Yields: 36 cookies
• Serves: 12

ingredients

• 1⁄2 cup boiling water
• 2 cups old fashioned oats
• 1⁄2 cup rice flour
• 2 tablespoons butter
• 6 (1 g) packets Splenda sugar substitute
• 2 extra large eggs or 3 medium eggs
• 1 teaspoon molasses (optional)
• 1 1⁄2 teaspoons vanilla extract
• 3 teaspoons baking powder
• 1⁄2 teaspoon salt

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.