Description
Delicate Greek-style butter cookies infused with fragrant Meyer lemon, dusted with snowy powdered sugar for a melt-in-your-mouth citrus twist.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar, divided
- 1 large egg yolk
- ¼ cup fresh Meyer lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and sea salt.
- In a large bowl, beat butter with 1 cup powdered sugar and lemon zest until light and fluffy, about 2 minutes.
- Add egg yolk and lemon juice, mixing until smooth.
- Gradually add dry ingredients and mix on low speed until dough begins to form clumps. Knead gently to bring the dough together.
- Shape into 1-inch balls and place 1 inch apart on prepared baking sheets.
- Bake for 18–20 minutes, rotating halfway through, until bottoms are golden.
- Cool on wire rack for 5–10 minutes, then roll in remaining powdered sugar while still warm.
- Cool completely and dust again with sugar before serving. Store in an airtight container for up to 2 weeks.
Notes
For a brighter flavor, substitute other citrus like blood orange or lime. These cookies freeze beautifully for make-ahead treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 9g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.6g
- Protein: 1.8g
- Cholesterol: 22mg
