Middle Eastern · Dessert
Powdered Sugar Butter Cookies
A protein-engineered riff on the Middle Eastern powdered-sugar butter cookie, swapping most of the butter for strained Greek yogurt and folding in whey isolate to push each tender, snow-dusted cookie well past 20g of protein without losing the crumbly, melt-in-the-mouth bite the original is loved for.
$1
12 minsPrep
14 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
175Calories
5.7gProtein
13.6gFat
17.3gCarbs
1.4gSugar
2gFiber
232mgSodium
12mgChol
3.7gSat Fat
157mgPotassium
66mgCalcium
0.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Beat the softened butter, strained Greek yogurt and allulose together in a stand mixer until smooth and pale, about 2 minutes.
2
Add the vanilla extract and salt, then mix in the whey protein isolate until fully incorporated with no dry pockets.
3
Fold in the almond flour and all-purpose flour by hand just until a soft, slightly sticky dough forms; do not overwork.
4
Divide the dough into 2 equal portions and roll each into a ball, then flatten slightly into a thick disc on a parchment-lined baking sheet.
5
Bake at 165°C (330°F) for 13-15 minutes until the edges are just set but the tops remain pale - these cookies should not brown.
6
Cool on the tray for 5 minutes, then transfer to a wire rack and cool completely, about 15 minutes.
7
Once fully cooled, dust generously with the ground allulose for dusting to mimic the classic powdered sugar coating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g full-fat, strained greek yogurt
- 0 oz0g whey protein isolate
- 1.2 oz35g almond flour
- 0.4 oz10g all purpose flour
- 0.4 oz10g softened butter
- 0.4 oz12g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.2 oz6g ground fine, for dusting allulose
