I’ve been eating a grapefruit everyday for the last couple of weeks. I can’t get enough of their refreshing tart flavor. We don’t have any more left on our tree
, but I made friends with a neighbor by the kid’s bus stop who has a loaded grapefruit tree. He gave me a huge box full and I’ve been enjoying them daily.
Earlier this week, I decided that I needed to come up with a grapefruit cookie recipe. So, using my London Fog Shortbread
(earl grey tea and vanilla bean) recipe as a starting point, I came up with these pretty pink treats. To be honest, I wanted just a hint of pink, but I accidentally dumped way too much red food coloring into them. Oh well, they were still tasty.
Pink Grapefruit Shortbread
1 cup butter
2/3 cup powdered sugar
2 cups flour
1 tsp. vanilla
3 tbsp. grapefruit juice
zest of one grapefruit (save a little zest for the icing)
a couple drops of red food coloring
Cream the butter and sugar with an electric mixer. Add the vanilla grapefruit juice and zest. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins. Pre-heat the oven to 350F. Roll out the dough to a little less then 1/4″ on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 mins. before baking. Bake the cookies for about 12 mins. or until the edges are just barely brown. Cool on wire racks.
For the icing, mix together the juice of half a grape fruit, a couple drops of red food coloring, a little zest and about a cup of icing sugar. Mix until smooth. Pour into a squeeze bottle and drizzle over cooled cookies.
These cookies freeze well in an air tight container.