Sunday, January 2, 2011

So, So Good: Grapefruit Sandwich Cookies

If you are doubting the goodness and sweetness of a grapefruit cookie, doubt no more! Most people think they are simply a lemon-flavored cookie, and if that doesn't bother ya, well, you will fall hard for this recipe. It is almost better, than a lemon cookie, why I am not exactly certain, but these made me smitten-dizzy.

One of my many mandatory winter correlations happens to deal with Ruby Red grapefruits. I just don't eat them well or with as much zest (get it?? Bwah har) as I do in the winter time. Hence, for me personally, this is one of the most pleasing and perfectly palatable winter cookies. It's fantastic for your holiday treat plate-giving and goes well for parties. This I promise!

And like usual, most the frosting was gone before I had even slathered up one cookie. Cough cough*.

Another favorite cookie to add to the pre-existing, lengthy list!!
Happy twenty-eleven/two-thousand eleven!!

Pink Grapefruit Sandwich Cookies

{Martha Stewart, Baking Handbook}

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 Cream Frosting:

1/2 cup unsalted butter, softened

2 cups confectioners' sugar

1 tablespoon honey

3 tablespoons freshly squeezed Ruby Red grapefruit juice

Zest of one Ruby red grapefruit

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.

Making the Frosting:

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 zest and 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.

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