Satisfy a yen for citrus, as well as your nesting urges, by making a batch of zingy vanilla-lemon cookies. They provide a hit of vitamin C, which is essential for tissue growth and helps your body (and therefore your growing baby!) absorb iron. Their tart flavor is easy on a queasy tummy—and they taste great.
• 1 cup all-purpose flour
• ¼ cup confectioner’s sugar
• 1 teaspoon grated lemon zest (from about half of a small lemon)
• ½ cup unsalted butter, softened
• ½ teaspooon vanilla extract
For optional glaze
• ½ cup confectioner’s sugar
• 4 teaspoons lemon juice (from about 1½ lemons)
1. Heat oven to 350˚F. Line a baking sheet with nonstick foil.
2. In a bowl, combine flour, sugar and zest. With an electric hand mixer, mix in butter and vanilla until dough is smooth.
3. Roll into teaspoon-sized balls and place 1½ inches apart on foil. Bake 15 minutes or until bottoms are golden brown. Cool in pan on wire rack for 2 minutes, then move to rack to cool completely.
4. Toss in confectioner’s sugar, or make glaze: Mix sugar and lemon juice, then brush or drizzle on tops of cookies.
Nutrition score per cookie 68 calories, 1g protein, 8g carbohydrates, 4g fat (3g saturated fat), 2g calcium, 1g iron, 1g fiber, 1g sodium, 10mcg folate