Snack: Shortbread Cookies

Recipe by Cheryl Slocum A basic shortbread is a must-have holiday recipe. Here, the cookies get dressed up in a variety of colorful and tasty glazes, making them perfect for gifting.

This recipe includes superfoods such as:

Lemon

Health benefits of Shortbread Cookies

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

4 stick unsalted butter
2 c. confectioners' sugar
4 tsp. vanilla
5 c. all-purpose flour
1 tsp. salt
Lemon Glaze, Almond Glaze, Blackberry Glaze, or White Chocolate–Pistachio Glaze

Instructions

In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes. Add sugar and beat until light and fluffy. Beat in vanilla. Reduce mixer to low, add flour and salt, and beat until combined.
Divide dough into 4 equal pieces and pat each into a square. Roll out each square between 2 sheets of lightly floured parchment to 1/4-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, about 2 hours.
Preheat oven to 325 degrees F. Remove and unwrap 1 dough square. Using a 1-inch square cutter, cut out 24 cookies. Transfer to 2 parchment-lined baking pans, spacing cookies about 1 inch apart. Bake until light golden and firm around the edges, 12 to 15 minutes, rotating pans halfway through. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough squares.
Lemon Glaze: In a small bowl, combine confectioners' sugar, lemon juice, and corn syrup. Dip cookies as directed, and sprinkle with lemon zest.
Almond Glaze: In a small bowl, combine confectioners' sugar, milk, corn syrup, and almond extract. Dip cookies as directed, and sprinkle with finely chopped toasted almonds.
Blackberry Glaze: Press thawed blackberries through a fine-mesh sieve to extract juices. In a small bowl, combine 3 tablespoons blackberry juice, confectioners' sugar, and corn syrup. Dip cookies as directed.
White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt. Allow mixture to rest for 1 minute. Dip cookies as directed, and sprinkle with finely chopped pistachios.
Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. If specified, sprinkle with toppings. Set cookies on wire rack placed atop a sheet of waxed paper. Allow glaze to completely harden overnight.
To package, remove dividers from four boxes and line the bottom of each box with parchment. Replace dividers. Arrange 24 cookies (6 of each glaze) in each box, as shown.