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Irish Lace Cookies

    1/2 cup boiling water
    4 packets Splenda
    2 cups rolled oats
    1 Tablespoon unsalted butter
    2 extra large eggs
    1 teaspoon vanilla extract
    2 teaspoons baking powder
    1/2 teaspoon salt

Preheat oven to 350°F.

Pour boiling water over the oats. Mix, cover, and set aside to soak. Meanwhile, beat the butter, sweetener,
eggs and vanilla together until fluffy and smooth. Add baking powder and salt to the oats; then pour the oats
into the creamed mixture and combine well.

Drop by teaspoonful 2-3 inches apart on a greased cookie sheet. Bake 12-15 minutes and cool completely on
rack. Store in an airtight container - layers separated by waxed paper or paper towels.

Makes 24 cookies. 4 carbs per cookie.