Can I make these without almond flour?

While almond flour creates the signature texture, you can substitute with an additional cup of all-purpose flour. The cookies will be slightly less tender but still delicious.

Why are my cookies spreading too much?

This usually means your butter was too warm or your dough was overmixed. Chill the shaped dough balls for 15 minutes before baking if this happens.

Can I use bottled lemon juice?

Fresh is always best, but in a pinch, bottled will work. Just use a bit less since it tends to be more acidic.

How do I know when they're done?

Look for golden bottoms - the tops should still be pale. They'll continue cooking slightly on the hot pan after you remove them from the oven.

Meyer Lemon Almond Snowball Cookies

Name: Meyer Lemon Almond Snowball Cookies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
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 (or sub with your favorite citrus); 1 tablespoon lemon zest

Description

Delightfully buttery and tender, these Meyer Lemon Greek Butter Cookies (Kourabiedes) combine almond flour and citrus zest for a refreshing twist on the classic Greek treat. Perfectly sweet, melt-in-your-mouth cookies coated in powdered sugar.

Ingredients

Scale

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 (or sub with your favorite citrus)
1 tablespoon lemon zest

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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

For extra flavor, substitute orange or lime for the Meyer lemon. Roll the cookies in powdered sugar twice for an ultra-snowy finish.

Nutrition

Serving Size: 1 cookie
Calories: 129
Sugar: 10g
Sodium: 23mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg