Frosted Grapefruit Shortbread Cookies

These little treasures are buttery, sweet and have just enough tart to surprise your taste buds.  Seriously, might be one of my favorite cookies EVER.  I am going to make another batch soon and try dipping them in dark chocolate instead of the frosting.  You know I’ll keep you posted!!

Special Equipment: A zester or cheese grater; hand mixer.  Special Note: These darlings need at least 2 hours in the refrigerator so plan accordingly.

Yields about 2 dozen cookies

1/2 cup nonhydrogenated margarine (like Earth Balance)
1/4 cup nonhydrogenated vegetable shortening
1/2 cup sugar
1 tsp vanilla extract
1/4 cup fresh red grapefruit juice
1 TB red grapefruit zest
1 3/4 cups all purpose flour
1 TB cornstarch
1/2 tsp baking powder
1/4 tsp salt

For the Frosting:
2 cups powdered sugar
3 to 4 TB of red grapefruit juice
1/2 tsp vanilla extract
2 TB red grapefruit zest for sprinkling
1/4 cup of raw sugar for sprinkling (While this might sound extravagant, raw sugar can be used to sweeten just about anything from coffee and tea to oatmeal and cold cereal.  It looks really pretty and can be used as a simple decoration for countless baked goodies)

1. In a large mixing bowl, with a hand mixer on medium speed, cream together margarine and shortening.  Beat in sugar until light and fluffy.  Mix in vanilla, grapefruit juice and grapefruit zest.  Add flour, cornstarch, baking powder and salt and beat until a soft dough forms.

2. On a piece of waxed paper form the dough into a log about 14 inches long.  Roll up the log in the paper and rotate it, pressing down to square off the sides.  Refrigerate for at least two hours or up to over night.

3.  Preheat oven to 350 degrees and line two baking sheets with parchment paper.

4.  Remove the dough from the fridge and cut the rectangles into slices just under 1/2 inches thick.  Place slices on cookie sheets.

5.  Bake the cookies for 15 minutes; the edges should be slightly browned.  Let the cookies rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the Glaze and Decorate:

1.  Add zest to raw sugar and use a fork or your fingers to toss together until incorporated.  Let it sit.

2.  In another small bowl, use a fork to mix together the confectioners sugar, grapefruit juice and vanilla.  The glaze should fall from the fork in thick ribbons.  If it is too thin, add more confectioners sugar.  If it is too think, add more grapefruit juice.  Using a teaspoon, spoon the glaze onto the cooled cookies, using a swirling motion to spread a bit on the surface.

3. As you glaze about 5 cookies, stop and sprinkle with the raw sugar mixture.  If you glaze them all and then go back to sugar, you run the risk of the glaze hardening already and then the sugar would fall off.  Let glaze set for at least 45 minutes before storing in a container.  If you aren’t transporting them, it is fine to serve them with the glaze still a bit sticky; just use a large enough tray that you don’t have to stack them on top of each other.

TIP: This may sound odd, but I have found over the years that it is extremely helpful to know exactly how long my hand is.  It helps with eye-balling everything from cookie logs to household decorating to buying fabric on the fly for random projects…well for countless things.  So get a ruler out and measure the length from the tip of your pointer finger to a point on your wrist – I have two natural lines that serve me nicely, but a birth mark or a scar or a tattoo will suit you just fine.

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2 Comments Add yours

  1. casey says:

    I came across this recipe after specifically searching online for a shortbread cookie with grapefruit, and I have to say these are really fantastic. I made them for a friend celebrating his birthday, and they went over very well indeed.

    Thanks for sharing.

    1. cooktivism says:

      Thanks for trying it! We are so glad it turned out well. 🙂 We hope your friend had a very happy birthday!

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