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 fertility superfoods such as:

Lemon

Health and fertility 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.

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.

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