Lunch: Thyme–Walnut Sandies

Recipe by Lisa Ludwinski The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Thyme–Walnut Sandies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2/3 cup walnuts
1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons chopped thyme
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar

Instructions

Preheat oven to 350 °F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7 –10 minutes. Let cool.
Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
Preheat oven to 350 °. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10 –15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.

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