Kourabiede Cookies


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
(use 2 cups for rolling)

1 large egg yolk

¼ cup lemon juice

1 tablespoon lemon zest

Preheat oven to 350, then line 2 baking sheets with parchment paper and set aside.

Whisk flours, baking powder and salt until combined.

In another bowl beat butter with 1 cup of powdered sugar and lemon zest at medium low speed until incorporated, then increase speed to medium high and cream until light and fluffy, 2 minutes.

Add egg yolk and lemon juice and beat until incorporated.

Add dry ingredients to butter mixture and beat on low just until the dough starts to come together, it will still be clumpy.

Knead dough together with your hands in the bowl and form dough into 1″ balls.

Place on the baking sheets 1″ apart and bake for 18 to 20 minutes, rotating halfway between baking, until the bottoms are golden brown.

Remove from heat and cool on a wire rack for 5 to 10 minutes.

Place the remaining 2 cups of powdered sugar in a bowl.

Roll the cookies a few at a time in the powdered sugar and place on a wire rack to cool completely.

Once cooled, store in an airtight container. Enjoy!
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