Snack: Spiced Christmas Cookies Recipe

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Nuts, Walnuts

Health and fertility benefits of Spiced Christmas Cookies Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. 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 cups molasses
1 cup butter, melted
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
8 cups all-purpose flour
1 cup packed brown sugar
3 teaspoons each ground cinnamon, nutmeg and cloves
2-1/4 teaspoons baking soda
1 teaspoon grated lemon peel
3/4 teaspoon salt
3 cups chopped walnuts
1-2/3 cups raisins
1/4 cup chopped candied lemon peel
1/4 cup chopped candied orange peel

Instructions

In a very large bowl, beat the molasses, butter, sour cream and lemon juice until well blended. Combine the flour, brown sugar, spices, baking soda, lemon peel and salt; gradually add to butter mixture and mix well. Stir in the walnuts, raisins and candied peels. Cover and refrigerate for 30 minutes or until easy to handle.
Divide dough into four portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350 ° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Combine frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container.

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