Snack: Cranberry-Lime Shortbread Cookies with Lime Curd

This recipe includes superfoods such as:

Lemon

Health benefits of Cranberry-Lime Shortbread Cookies with Lime Curd

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

6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1/2 cup fresh lime juice
2 tablespoons fresh lemon juice
1/8 teaspoon kosher salt

Instructions

Make the lime curd In a medium bowl, using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 3 minutes. With the machine on, beat in the eggs and egg yolks 1 at a time. Beat in the lime juice, lemon juice and salt; the mixture will curdle.
Scrape the curd mixture into a medium saucepan and cook over moderately low heat, stirring constantly, until it’s thickened and reaches 180 ° on an instant-read thermometer, about 10 minutes. Strain the curd through a fine sieve into a medium bowl. Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until firm, at least 3 hours or overnight.
Meanwhile, make the cookies Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the lime zest and salt. In another medium bowl, using a hand mixer, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the dry ingredients just until combined. Stir in the cranberries. On a lightly floured surface, roll out the dough 1/4 inch thick, then cut into 2-inch squares and transfer to the baking sheets. Refrigerate for 1 hour.
Preheat the oven to 350 °. Bake the cookies for about 20 minutes, shifting the pans halfway through baking, until golden. Transfer the cookies to a rack and let cool. Serve with the lime curd.

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