




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Meyer Lemon Greek Butter Cookies (Kourabiedes)
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Instructions
1
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Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
2
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In a medium bowl, whisk the flour, almond flour, baking powder, and salt until combined.
3
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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
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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.
5
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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.
6
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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.
7
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Once cooled, cookies may be stored in an airtight container for up to 2 weeks. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
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