They’re refreshing with a zing- Thanks Peter for the intro! and guess what I posted the recipe! It’s here! It’s here! hi Peter Hi!
You know how you can make cookies/cakes/baked treats with lemon zest- well you can do the same with grapefruit! All you need is one grapefruit, a zester, and a delicate/decisive touch (but that just sounds wrong).
Don’t have a zester? Check out your cheese grater and look for the side with the smaller holes. That works too! Otherwise – it’s never too late to get one at https://www.hereon.biz/electric-cheese-grater/.
My coworkers think I have a thing for zesters and I don’t quite blame them after incessantly talking about them and after bringing one to work last week in my gym bag. I did have a perfectly acceptable excuse though- we were making strawberry shortcakes over lunch and zest from a lemon makes such a great addition to the strawberries!
What is zest? Is it your zest for life? kapow! Most definitely. I think of it as a concentrated flavor of a fruit (most usually citrus) that you’re adding to a dish. The word is French and was first used in 1674. Magnifique! It’s the outer skin of a fruit. You’ve probably seen it in different jams like marmalade. It’s edible and a great edition to any treat. When you are grating it off, be sure not to grate down too far. The pith which is the white part directly under the skin can be bitter and not the most pleasant to eat.
The recipe! Eggs stamped with the Texas state are optional.
Forewarning: Since these are sandwich cookies, they do take a little longer to put together because you’re assembling a couple different things. It took me about 2 hours to put these together (I was watching Downtown Abbey at the same time though- two of my favorite past times. I still can’t believe Sybil’s gone!).
Phew! Now that that’s out of the way! The dough very closely resembles a sugar cookie dough.
The zest is first- Zest from one grapefruit mixed together in a small bowl with one tablespoon of sugar (see above pic).
Whisk together the dry ingredients…
In an electric mixer or in a bowl with a hand mixer, combine 1 stick of butter at room temp and the sugar (minus the 1 tablespoon added to the zest). Beat about 2 minutes until fluffy. The granulars from the sugar start to break apart the butter so instead of pieces of butter it should look almost like cream cheese.
See that bottle in the background? I found the maple syrup I got in Vermont last year!!! Soo Excited!
Add the egg yolks (I saved the egg whites for scrambled eggs the next morning!) and combine. The add in the zest-sugar mixture.
Squeeze the juice from the grapefruit you zested (how many times can I say zest in this post? bahaha wait and see!). Annnnd now that I’m reading it- I totally forgot this step. darn! Mine turned out just fine, but a bit more firm than they would have been. whoops!
Alternate between adding the flour mixture, and 1/4 cup grapefruit juice, going back and forth twice. Beat inbetween each mixture, just until the flour or liquid starts to disappear.
Add 1-2 drops of red food coloring if you want (it might be best to mix it into the juice you’re adding)! It adds a little zing of festivity for Valentine’s Day.
Roll out onto a floured surface and cut into circles or hearts or other fun shapes. Flowers would be great in the summer. Just make sure you have an even amount of each shape.
I used a 2 inch wide circle.
I tried addin a little sprinkle to some of mine by cutting a heart out of a sheet of printer paper then using it as a guide for sprinkles.
Silver sprinkles are crazy cute too! I can’t believe the guys at work ate these.
Bake about 10 minutes (depends on the size of your shape). Take them out just before the edges start to brown. Then let cool.
Now you’re ready to make the filling!
I used the same bowl I made the dough in (scraping out any leftover dough and using a paper towel, quickly cleaned off any excess from the beater). I guess I could have washed it but eh it looked practically dough free at this point.
If you do wash it first, make sure the bowl is completely dry before you start the filling or throw in a little powdered sugar to coat the sides and soak up any water. If the bowl is wet, you’ll end up with a stick of butter that will stick to the beater, not the bowl, and just go round and round.
Beat together the butter (at room temp) and powdered sugar. Then add the honey and grapefruit juice. Add in a little more powdered sugar or juice to get the filling to a point where it holds together and is smooth and creamy.
Now you’re ready to fill the cookies. Take two, add a dab of icing and press together.
Grapefruit Sandwich Cookies
Recipe from Martha Stewart’s Baking Handbook (LOVE this cookbook!)
For the cookies:
Grated zest of one grapefruit
1/4 cup juice from one grapefruit
1 cup sugar (1 tablespoon used to mix with the zest)
1 cup all-purpose flour
3/4 cup cake flour (you can use all-purpose flour here too)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter at room temperature
2 large egg yolks
red food coloring
For the filling:
1 stick (1/2 cup) unsalted butter at room temp
2 cups confectioners sugar (more or less)
1 tablespoon honey
3 tablespoons grapefruit juice
Preheat oven to 350 degrees.
First grate the zest from one grapefruit and combine with 1 tablespoon of sugar in a small bowl. Juice the grapefruit and set aside for later.
In the bowl of an electric mixer, beat together the butter and remaining sugar until light and fluffy. Then add the egg yolks beating until combined. Next add in the zest-sugar mixture.
In a separate bowl, combine the flour, cake flour (or additional all-purpose if you don’t have cake flour on hand), baking powder, and salt. Whisk together.
Add to the butter/sugar mixture, alternating with the 1/4 cup of grapefruit juice (that contains the red food coloring, if using). Beat until combined.
Roll out to 1/8 inch thickness on a floured surface and cut out shapes. I used a 2 inch wide circle cookie cutter.
Place on a parchment lined cookie sheet about 1 inches apart (these don’t spread much) and bake about 10 minutes or until just lightly golden brown. Try to take them out right before they start browning.
Allow to cool and make the filling.
For the filling, beat together the powdered sugar and unsalted butter until creamy. Add the honey, then slowly pour in the juice 1 tablespoon at a time. Adjust by adding more powdered sugar or juice as necessary until the mixture holds together and is smooth and creamy.
Fill sandwich cookies with about 1 tablespoon of filling.
Keep in an airtight container in the fridge up to 3 days.