Snack: Cherry Linzer Bars

A new take on the traditional linzer cookie, these fruit-filled bars are a little easier to make, but just as delicious.

This recipe includes superfoods such as:

Cinnamon, Lemon, Nuts

Health benefits of Cherry Linzer Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 c. dried tart cherries
2 tbsp. water
1 3/4 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 c. hazelnuts (filberts)
1/2 c. granulated sugar
1/2 c. packed light brown sugar
3/4 c. butter
1/2 tsp. freshly grated lemon peel
1 large egg
1 jar tart cherry jam
confectioners' sugar

Instructions

Preheat oven to 350 degrees F. In small bowl, combine cherries and water; microwave on high 1 minute. Set aside.
Meanwhile, line 13- by 9-inch baking pan with foil, with overhang at short ends. On waxed paper, combine flour, cinnamon, baking powder, and salt.
In food processor, pulse nuts and sugars until nuts are finely ground. Add butter and lemon peel; pulse until creamy. Blend in egg. Add flour mixture; pulse just until mixture comes together.
Reserve 1 1/4 cups dough; chill. With floured fingers, press remaining dough into bottom of prepared pan. Stir jam into cherries; spread over crust, up to 1/4 inch from edges. With hands, roll chilled dough into 1/4-inch-thick ropes; arrange diagonally, 1 1/2 inches apart, over jam. Arrange remaining ropes around edge of pan. Bake 35 minutes or until dough is golden. Cool in pan on wire rack.
Transfer to cutting board. Cut into 36 bars. Store in airtight containers, layered with waxed paper, at room temperature up to 3 days or in freezer up to 1 month. Sprinkle with confectioners' sugar to serve.

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