2cupsBob's Red Mill Organic Unbleached All Purpose White Flour
1cupBob's Red Mill Organic Almond Flour
½teaspoonbaking powder
¼teaspoonsea salt
2sticksunsalted buttersoftened
3cupspowdered sugardivided (use 2 more cups for rolling)
1largeegg yolk
¼cupfresh meyer lemon juiceor sub with your favorite citrus
1tablespoonlemon zest
Instructions
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, almond flour, 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!
Notes
Pro tip: Powdered sugar is used in the cookie dough as it includes cornstarch. The cornstarch gives the cookies a soft, melt in your mouth texture.
Greek butter cookies keep for up to 2 weeks stored in an airtight container making them great to give as gifts for the holidays!
Traditional kourabiedes do not include lemon...this is simply my twist on a classic recipe. You may omit it, or substitute it with your favorite citrus. If you love key lime, be sure to try my key lime cookies!