Meyer Lemon Greek Butter Cookies (Kourabiedes

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest
  • 1/4 cup Meyer lemon, fresh

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 cups Bob's red mill all purpose white flour, Organic Unbleached
  • 1 cup Bob's red mill almond meal/flour, Organic
  • 1 cup Powdered sugar
  • 1/4 tsp Sea salt

• Dairy

  • 2 sticks Butter, unsalted

Found on flavorthemoments.com

Description

Ingredients

• 2 cups Bobs Red Mill Organic Unbleached All Purpose White Flour
• 1 cup Bobs Red Mill Organic Almond Meal/Flour
• ½ teaspoon baking powder
• ¼ teaspoon 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 (or regular lemon juice)
• 1 tablespoon lemon zest

Directions

• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, whisk the flour, almond meal, baking powder, and salt until combined.
• 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.
• 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.
• 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!