Snack: Gluten-Free Citrus Sugar Cookies

Recipe by Liza Jernow, Wild Apple Journal These pretty (gluten-free!) butter cookies come in three flavors: lime, lemon, and grapefruit. Or just pick one variety and triple the amount of zest and juice. You'll find psyllium-husk powder, flax seed, chia s

This recipe includes superfoods such as:

Lemon, Grapefruit

Health benefits of Gluten-Free Citrus Sugar 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. Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

Ingredients

1/2 teaspoon psyllium-husk powder
1 1/2 teaspoon whole flax seeds
1 teaspoon chia seed
2 1/2 cups rice-based gluten-free all-purpose flour*
2 tablespoons cornstarch
1/4 teaspoon fine sea salt
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large egg yolks
1 1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated grapefruit zest

Instructions

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325 °F. Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt. Whisk a few times to combine, and set aside.
In a separate large bowl, beat the sugar and butter together using an electric mixer. Beat in the yolks and vanilla until combined. Add the flour mixture and mix just until combined. Divide the dough in three equal parts, placing each in a medium bowl. Add one type of zest to each bowl. Mix the zest into the dough until evenly distributed. Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes. Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle. Stack the dough sheets and transfer to the refrigerator. Chill until firmed up, about 30 minutes.
Remove the dough from the refrigerator and remove top layers of parchment. Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares. Arrange the dough squares 2 inches apart on two baking sheets. Chill until firm, about 15 minutes.
Bake cookies until light golden on the edges, about 15 minutes. Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely.

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