Full Recipe
Author
www.bobsredmill.com | 2024-10-30
Description
Meyer Lemon Greek Butter Cookies, also known as Kourabiedes, are a classic Greek holiday cookie with a bright and vibrant citrus twist. Kourabiedes are easy to make and perfect when you're in the mood for something light and refreshing. This recipe comes to Bob's Red Mill from Marcie Bidou of Flavor the Moments. It's the kind of recipe we love to make when we're throwing an outdoor gathering in the spring or summer seasons.
Although, we must admit, these Kourabiedes taste just as good when you're eating them solo in the sunshine. However you choose to enjoy your Kourabiedes, we hope you love this Greek classic as much as we do.
The cookies come to life with our Unbleached White All-Purpose Flour, Almond Flour, baking powder, salt, unsalted butter, powdered sugar and egg yolk. They wouldn't be complete without fresh Meyer lemon juice and fresh Meyer lemon zest!
If you don't typically bake with almond flour, you're in for a treat. Our Almond Flour is made from the finest California-grown almonds. The almonds have been blanched and ground to a fine meal that makes it ideal for gluten free baking.
Our favorite part about this recipe is that after the Kourabiedes have cooled a bit, you'll roll them a few at a time in powdered sugar. Place them on a wire rack to cool completely and store in an airtight container for up to 2 weeks. Because these cookies will keep, you might want to make a double batch!
When the weather gets warm, invite your friends over for a tea and Kourabiede party outdoors. They're sure to swoon over this bright and whimsical cookie, so make sure to send them home with a recipe card!
If you've made Kourabiedes yourself, make sure to share your best tips and tricks with the Bob's Red Mill team. We'd love to hear how you put your own twist on this classic Greek cookie.
