Middle Eastern · Dessert
Powdered Sugar Butter Cookies
A lightened take on the classic Middle Eastern powdered-sugar butter cookie, built on a greek-yogurt-softened dough with just a touch of real butter and almond flour, scented with cardamom and finished with a delicate low-calorie sugar dusting.
$1
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
160Calories
4gProtein
8.1gFat
24.2gCarbs
0.7gSugar
1.2gFiber
236mgSodium
14mgChol
3.6gSat Fat
79mgPotassium
30mgCalcium
1.2mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Sweet Muscat Wine
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a stand mixer, beat the softened butter with the allulose until pale and creamy, about 2 minutes.
3
Beat in the greek yogurt and vanilla extract until smooth and fully incorporated.
4
In a separate bowl, whisk together the all-purpose flour, almond flour, ground cardamom and salt.
5
Fold the dry mixture into the butter mixture until a soft, slightly sticky dough forms; do not overmix.
6
Divide the dough into 2 equal portions and shape each into a small ball, then flatten gently into a thick disc about 2cm high.
7
Place the discs on the lined baking sheet, spaced well apart, and bake for 13-15 minutes until the edges are just set and the tops are pale gold.
8
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
9
Once fully cool, sift the monk-fruit-allulose dusting mix generously over the top of each cookie before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.4 oz10g almond flour
- 0.6 oz18g greek yogurt
- 0.4 oz12g softened butter
- 0.5 oz14g allulose
- 0 oz1g ground cardamom
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.1 oz2g for dusting, mixed with a little allulose monk fruit extract
