Swedish Lace Cookies Using Sugar Substitutes Recipes

SWEDISH OATMEAL LACE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour baking sheets.
• Melt butter in medium saucepan. Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble.
• Remove from heat and stir briskly for a few strokes. Drop by rounded teaspoonfuls about 4 inches apart on well-greased and floured baking sheet.
• Bake only 5-6 cookies at a time. Bake for about 5-6 minutes until golden brown.
• Cool wafers for 2 minutes on baking sheet. Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm. If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften.
• Note: Do one test to check oven temp and quantity of batter. The bigger the cookie, the more fragile. Use 1/2 tsp for test.

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

SWEDISH LACE COOKIES (USING SUGAR SUBSTITUTES)

Steps:

• 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.

SWEDISH SUGAR COOKIES

Steps:

• Cream together sugars, margarine and oil.
• Add eggs and vanilla.
• Blend thoroughly.
• Sift together flour, soda, cream of tartar, salt, and spices.
• Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better.
• Pinch off bits and roll into balls the size of small walnuts.
• Roll in sugar.
• Place on lightly oiled cookie sheet.
• Flatten with bottom of glass.
• Bake at 375°F until lightly browned, 10 minutes or so.
• Do not over bake.

SWEDISH PECAN BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls. , In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.

SWEDISH LACE COOKIES

Steps:

• Preheat oven to 325. Line cookie sheets with aluminum foil(shiny side down). Combine Oats, sugar, flour and salt in a large mixing bowl. Pour hot melted butter into dry ingredients. Stir until sugar has melted. Add eggs and vanilla stirring well. Drop mixture by 1/2 teasponfuls onto prepared cookie sheets about 2 inches apart. They spread. Bake 10-15 minutes until cookies are golden brown. Let cookies cool completely before removing them from foil. Sprinkle tops with powdered sugar.