There was
some pink grapefruit leftover from our "signature" Negroni contest
last weekend. I got the idea in my head that pink grapefruit shortbread cookies
would be amazing—turns out its true!
It had been ages since I made simple icebox cookies—similar to shortbread in that they're buttery, dense and crumbly—so that's the approach I took. You usually see icebox cookie recipes during the holidays but they're perfect for summer, too! Especially these babies: They're sweet, tart and rosy (thanks to a little food coloring). My recipe calls for self-rising flour but if you don't have it, replace the self-rising flour with 1 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt.
It had been ages since I made simple icebox cookies—similar to shortbread in that they're buttery, dense and crumbly—so that's the approach I took. You usually see icebox cookie recipes during the holidays but they're perfect for summer, too! Especially these babies: They're sweet, tart and rosy (thanks to a little food coloring). My recipe calls for self-rising flour but if you don't have it, replace the self-rising flour with 1 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt.
PINK GRAPEFRUIT ICEBOX COOKIES
MAKES: about 3 dozen
cookies
FOR THE COOKIES
1 stick unsalted
butter, at room temperature
1/2 cup granulated
sugar
1 large egg
1 1/2 cups self-rising
all-purpose flour
1 teaspoon vanilla
extract
1 tablespoon grapefruit
zest
3 to 4 drops pink gel
food coloring, if desired
FOR THE GLAZE
1/3 cup fresh pink
grapefruit juice
2 cups confectioners'
sugar
1. Make the cookies:
Beat the butter and sugar with a mixer until light and fluffy, about 2 minutes.
Add the egg and beat until smooth, scraping down the bowl as needed.
2. Turn off the mixer.
Add the flour all at once and beat, increasing the speed gradually, until
combined. Beat in the vanilla, grapefruit zest and food coloring, if using.
Scrape dough onto a piece of parchment paper or plastic wrap; roll into a
2-inch-thick log. Refrigerate at least 2 hours or overnight.
3. Preheat the oven to
350˚. Line baking sheets with parchment paper.
Slice cookie dough into
1/4-inch-thick rounds; arrange on the prepared baking sheets. Bake 10 to 12
minutes until golden. Transfer to wire racks to cool.
4. Meanwhile, make the glaze: Whisk the
grapefruit juice and confectioners' sugar together until smooth (add more sugar
if the glaze is too runny). Dip cookies in the glaze and let set on wax paper
30 minutes.
These cookies with be such a fun hostess gift, by the way! Pack up a few and take 'em with you for your next weekend away :) xo Erin
Lovely! These are SO pretty! I want some for sure. :)
ReplyDeleteWhy thank you, Sara! So glad you like 'em xox Erin
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