Snack: Lemon Butter Cookies

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Butter 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

2 stick unsalted butter
3/4 c. sugar
2 tbsp. grated lemon peel
1/2 tsp. salt
1 large egg
Yolks of 2 large eggs (save whites for another use)
2 1/2 c. all-purpose flour
Egg wash: yolk of 1 large egg beaten with 2 teaspoons cold water
Decoration: coarse (crystal) sugar or granulated sugar

Instructions

Beat butter, sugar, lemon peel, and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix. Divide dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.
Heat oven to 350 °F. Have ready baking sheet(s), a 4 1/2 by 2-inch dove cookie cutter and a 3/4-inch heart cookie cutter.
On lightly floured wax paper, with a lightly floured rolling pin, roll out 1 disk (keep rest refrigerated) to 1/4 inch thick (see Tip). Dipping cookie cutters in flour between cuts, cut out doves, then a heart in center of each. Slide a baking sheet under the wax paper; freeze 5 to 7 minutes until dough is firm. Peel off doves; push out hearts and place doves 2 inches apart on ungreased baking sheet(s). Reroll hearts and scraps. Brush doves with egg wash; sprinkle lightly with sugar. Repeat with remaining disks.
Bake 10 to 13 minutes or until cookies are lightly tinged golden around edges. Transfer with a broad spatula to a wire rack to cool.

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