Tuesday, February 10, 2009

Grapefruit Cookies

Sweetness with the slightest hint of tang. If your Valentine fits this description, perhaps this would be the ideal treat to bake for your love this Valentine's Day.

A light, delectable grapefruit frosting layered between two chewy cookies laced with grapefruit juice and zest -- these cookies are melt-in-your-mouth fantastic. The platter here was devoid of their presence within minutes.

Pink Grapefruit Sandwich Cookies
from Martha Stewart Living

grated zest of 1 Ruby Red grapefruit, plus 1/4 c. of juice
1 c. sugar
1 1/2 c. all-purpose flour
3/4 c. cake flour (I just used more all-purpose)
1 t. baking powder
1/2 t. salt
1/2 c. unsalted butter (if you only have salted, just omit the added salt)
2 large egg yolks

Preheat oven to 350 degrees F. Grease baking sheet or line with parchment paper. In a small bowl, combine zest with a tablespoon of sugar and set aside. In a medium bowl, mix together flour, baking powder and salt.

In an electric mixer with a paddle attachment, beat remaining sugar and butter on medium-high speed until light and fluffy, about 2 minutes. Add egg yolks and beat until combined. Beat in zest-sugar mixture until combined. Add flour in two stages, alternating with juice. Mix until completely combined.

Wrap dough in plastic wrap and place in the fridge for at least 30 minutes. (I had mine in the fridge overnight.)

On lightly floured surface, roll out dough to 1/8 in. thickness and cut out cookies in desired shapes. Place on baking sheet and bake in oven for 12-15 minutes. (Martha says 18-20 but that would have burned mine to a crisp.) Cool on wire rack.

Pink grapefruit cream filling:
1/2 c. unsalted butter, softened
2 c. powdered sugar
1 T. honey
3 T. freshly squeezed Ruby Red grapefruit juice (I simply used the other half of the grapefruit)

Place butter and sugar in a mixer with paddle attachment and beat until light and fluffy, about 4 minutes. Add honey and beat into mixture. Lastly, add grapefruit juice and beat about 2 minutes until creamy and smooth.

Keep in the refrigerator until ready to use.

Spread about a tablespoon on half of the cooled cookies and top each with another cookie.


healthily sanguine said...

I did some baking last night!! I made these:


I made a double recipe with half white, half brown sugar, substituted a small amount of whole wheat flour for some of the white, and added a bit of almond extract--really good! :)

Emily said...

I've been seeing a lot of grapefruit baking. In cakes and cookies and such. I've got to try these. They look scrumptious!

Laurel said...

Those chocolate chip shortbread with your additions sound amazing...I'll definitely have to try the recipe out sometime... :-)

Isn't it wonderful that grapefruits are in season? I had never thought to bake with them before but I am excited about all the possibilities I've been encountering.

healthily sanguine said...

I didn't realize it, but I actually have most of the ingredients to try these cookies! I just need to get more flour and eggs, and I will give them a shot. Your apple/pear galettes look good too; I might try those over the weekend with some pears I've been waiting to ripen! :) Thanks for the inspiration.