Swedish Lace Cookies Recipes

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 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.

SWEDISH LACE COOKIES RECIPE

Steps:

• preheat oven 350 degrees. Cream butter. Add sugar gradually, add flour and milk. Add almonds. Place in saucepan. Blend heat to boiling point. Stir constantly. Remove from heat. Keep mixture warm. Drop level TBL of batter 5 inches apart onto greased cookie sheets. Bake at 350 degrees about 8 minutes or until golden brown. The cookie spreads and is lacy thin. Remove from oven. Let stand 1 minute or until cookies can be removed with spatula. They will be very hot Shape into cones as soon as possible.

SWEDISH "S" COOKIES

Steps:

• Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "s" shape about 1 1/2 inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
• In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

OATMEAL-LACE COOKIES

Steps:

• Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
• In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
• Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

SWEDISH SPICE COOKIES (MUSKOTSNITTAR)

Steps:

• Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
• Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.