• Bob’s RedMill Unbleached All-Purpose Flour | 65219 | 2 cups (280 g)
• Bob’s RedMill Gluten Free Almond Meal Flour | 67441 | 1 cup
• Bob’s RedMill GF Baking Powder | 67912 | ½ tsp (2 g)
• RedMan Pink Himalayan Salt | 64653 | ¼ tsp
• RedMan Unsalted Butter, softened | 62328 | 1 cup (227 g)
• RedMan Powdered Sugar, divided | 9793 | 3 cups (360 g)
• Egg Yolk | --- | 1 (17 g)
• Meyer Lemon Juice | --- | ⅓ cup (79 mL)
• Meyer Lemon Zest | --- | 1 tbsp (6 g)
• RedMan Vanilla Extract | 67721 | 1 tsp (5 mL)

1. (Prep Your Baking Sheets) Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. (Mix Dry Ingredients) In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. (Cream Butter and Sugar) In a large bowl, beat butter, 1 cup of powdered sugar, and lemon zest on medium-low speed until well combined. Increase speed to medium-high and beat for about 2 minutes, until light and fluffy.
4. (Add Egg and Lemon Juice) Mix in the egg yolk and Meyer lemon juice, beating until smooth.
5. (Form the Dough) Slowly add the dry ingredients to the wet mixture. Beat on low speed until the dough starts to come together—it will be slightly crumbly. Use your hands to gently knead it into a smooth dough.
6. (Shape and Bake) Roll dough into 1-inch balls and place them 1 inch apart on prepared baking sheets. Bake for 18-20 minutes, rotating halfway through, until the bottoms are light golden brown.
7. (Coat in Powdered Sugar) Let cookies cool on a wire rack for 5-10 minutes. Roll warm cookies in the remaining 2 cups of powdered sugar, then return to the wire rack to cool completely.
8. (Store and Enjoy!) Store in an airtight container for up to 2 weeks. These cookies get even better with time, so feel free to make extra!