Category

By Marci from Flavor the Moments

 

Meyer Lemon Greek Butter Cookies (Kourabiedes) are classic Greek holiday cookies with a refreshing citrus twist. They’re so easy to make, and are perfect for your holiday baking!

Yields36 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

 2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
 1 cup Bob’s Red Mill Organic Almond Meal/Flour
 ½ tsp Baking Powder
 ¼ tsp Sea Salt
 2 sticks (8 ounces) unsalted Butter, softened
 1 cup Powdered Sugar, plus 2 more cups for rolling
 1 Egg Yolk
 ¼ cup Fresh Meyer Lemon Juice
 1 tbsp Lemon Zest

Directions

1

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.

2

In a medium bowl, whisk the flour, almond meal, baking powder, and salt until combined.

3

In a large bowl, beat the butter with 1 cup of the powdered sugar and lemon zest at medium low speed with a hand mixer until incorporated, then increase the speed to medium high and cream until light and fluffy, about 2 minutes. Add the egg yolk and lemon juice and beat until incorporated.

4

Add the dry ingredients to the butter mixture and beat on low just until the dough starts to come together — it will still be in clumps. Knead the dough together with your hands in the bowl, and form the dough into 1″ balls. Place on the prepared baking sheets 1″ apart and bake for 18-20 minutes, rotating halfway between baking, until the bottoms are golden brown. Remove from heat and cool on a wire rack for 5-10 minutes.

5

Place the remaining 2 cups of powdered sugar in a medium bowl. Roll the cookies a few at a time in the powdered sugar and place on the wire rack to cool completely. Once cooled, cookies may be stored in an airtight container for up to 2 weeks. Enjoy!

Ingredients

 2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
 1 cup Bob’s Red Mill Organic Almond Meal/Flour
 ½ tsp Baking Powder
 ¼ tsp Sea Salt
 2 sticks (8 ounces) unsalted Butter, softened
 1 cup Powdered Sugar, plus 2 more cups for rolling
 1 Egg Yolk
 ¼ cup Fresh Meyer Lemon Juice
 1 tbsp Lemon Zest

Directions

1

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.

2

In a medium bowl, whisk the flour, almond meal, baking powder, and salt until combined.

3

In a large bowl, beat the butter with 1 cup of the powdered sugar and lemon zest at medium low speed with a hand mixer until incorporated, then increase the speed to medium high and cream until light and fluffy, about 2 minutes. Add the egg yolk and lemon juice and beat until incorporated.

4

Add the dry ingredients to the butter mixture and beat on low just until the dough starts to come together — it will still be in clumps. Knead the dough together with your hands in the bowl, and form the dough into 1″ balls. Place on the prepared baking sheets 1″ apart and bake for 18-20 minutes, rotating halfway between baking, until the bottoms are golden brown. Remove from heat and cool on a wire rack for 5-10 minutes.

5

Place the remaining 2 cups of powdered sugar in a medium bowl. Roll the cookies a few at a time in the powdered sugar and place on the wire rack to cool completely. Once cooled, cookies may be stored in an airtight container for up to 2 weeks. Enjoy!

Meyer Lemon Greek Butter Cookies