Snack: Iced Pink-Lemonade Cookie Pops

Recipe by Cathy Cook You don't lick these lollipops; you chew them! Insert lollipop sticks into prepared balls of pink-lemonade-flavored cookies before baking to create a delicious and beautiful dessert.

This recipe includes superfoods such as:

Lemon

Health benefits of Iced Pink-Lemonade Cookie Pops

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.

Ingredients

3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 can frozen pink-lemonade concentrate
8 drop red food coloring
1 c. unsalted butter
1 1/4 c. granulated sugar
2 large eggs
2 tsp. grated lemon zest
48 lollipop sticks

Instructions

Cookies: Whisk together flour, baking soda, and salt in a medium bowl. Combine 1 cup of the lemonade concentrate with food coloring in a small bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture alternately with the lemonade mixture, in 3 additions, beginning and ending with the flour; mix until just combined. Stir in zest. Cover; refrigerate until firm, 3 hours or overnight. (Dough will be sticky.)
Place oven racks in upper and lower third of oven. Heat oven to 350 °F. Line 4 large baking sheets with parchment or nonstick foil. Flour hands, then roll 1 rounded Tbsp of dough at a time into smooth balls. Place 12 balls on each prepared baking sheet, 6 inches apart. Insert a lollipop stick into the top of each cookie, about 3/4 of the way through; flatten slightly. Bake 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes, then transfer to a wire rack to cool completely before icing.
Icing: Beat reserved 1/2 cup lemonade concentrate, lemon zest, and confectioners' sugar in a mixer bowl on medium speed until smooth. Spread icing on cookies. When icing is almost set, sprinkle with coarse white decorating sugar.