I can’t believe it is September, I never got around to the August cookie recipes so I made sure to do this one right away so that it got done. I do not like grapefruit but I decided to give these a try, as this was the whole reason I wanted to join this group.
I thought these tasted wonderful, although I don’t like grapefruit these just tasted fruity to me.
Pink Grapefruit Sandwich Cookies (From: Martha Stewart)
You can bake the cookies and make the filling a day ahead.
- Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
- 1 cup sugar
- 1 1/2 cups all-purpose flour, plus more for work surface
- 3/4 cup cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large egg yolks
- Pink Grapefruit Filling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
Pink Grapefruit Filling
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tablespoon honey
- 3 tablespoons freshly squeezed Ruby Red grapefruit juice
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
{ 8 comments… read them below or add one }
I have never seen grapefruit in a cookie before. I bet these were wonderful.
Hey Carrie,
I love your blog. Your pictures look delectable. There’s this new website coming out–if you’re a real foodie you’ll love it. It’s called behindtheburner.com and it’ll serve you tips and tricks on all things culinary. Please check it out and tell your friends about it.
Thanks, and keep up the great website!
check out my blog, too http://www.hollypinafore.blogspot.com
Carrie – I wanted to let you know that I really enjoy your blog and want to pass on this award of excellence to your blog.
these look delicious! martha stewarts’s cookie book has some yummy recipes.
Your cookies look fantastic, welcome back!
I didn’t expect that there were so many grapefruit haters out there, but I’m glad that it didn’t affect your liking these cookies!
I agree with you on the taste of these. I just thought they had a nice fruity/citrus-y flavor.
Yours came out great!