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Lemony Greek Easter Cookies
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Lemony Greek Easter Cookies
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A lemony twist on traditional buttery Greek Easter Cookies dusted with crunchy turbinado sugar.

Prep time
Bake/Cook time
0:12 to 0:15
5 dozen cookies
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Lemony Greek Easter Cookies
Extra Fine Granulated Sugar
Gold ’N Natural Turbinado Sugar
Prep time :
Bake/Cook time :
0:12 to 0:15
Yield :
5 dozen cookies



  1. Preheat oven to 350° F.
  2. In bowl of an electric mix combine butter and sugar.  Beat until well combined.  Add in eggs and vanilla extract, mix well.  Stir in lemon zest and lemon juice.
  3. In a separate bowl whisk together salt, baking powder and flour.  Slowly mix this in with lemon mixture.  It will come together in a dough.  If sticky, you can add a little more flour.
  4. To form cookies, shape balls of dough into about 1 inch balls.  Roll into a rope about 6 inches long.  Lay rope on counter in front of you and shape into a “U”.  Fold ends over twice, to get the twisted look.  Place on a baking sheet.  Brush with milk, and sprinkle with turbinado sugar.
  5. Bake for 12-15 minutes.  Allow to cool completely on a wire rack.


Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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