Pink Grapefruit Sandwich Cookies Recipes

GRAPEFRUIT SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. In a small bowl, combine the grapefruit 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 the butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until combined, scraping down the sides of the bowl as needed. Beat in the reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
• Turn out the 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 the disk to 1/8 inch thick. Using a 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on the prepared sheet. Bake, rotating the sheet halfway through, until the 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 the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the 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.

PINK GRAPEFRUIT SHORTBREAD

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
• Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies.
• Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.

BLACK-AND-PINK GRAPEFRUIT COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Whisk together flour, baking soda, and 1 1/2 teaspoons salt. In a mixer fitted with the paddle attachment, beat butter with granulated sugar and 2 tablespoons zest on medium speed until light and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, scraping down sides of bowl as needed. Beat until smooth.
• Line two baking sheets with parchment. Spoon 1/4 cup dough into mounds on sheets, 6 per sheet. Bake, rotating sheets and rack positions halfway through, until edges are lightly golden, 15 to 18 minutes. Transfer cookies to a wire rack; let cool completely. Repeat with remaining batter.
• In a bowl, whisk together confectioners' sugar, corn syrup, remaining pinch of salt and 3/4 teaspoon vanilla, and 3 tablespoons juice until smooth. Transfer half of icing to another bowl; whisk in cocoa and 1 to 2 tablespoons hot water until you reach desired consistency. Add remaining 1/2 teaspoon zest and tint with 1 to 2 drops of food coloring. (Icing should be a bit thicker than honey; if needed, whisk in more juice.)
• Flip cookies flat-sides up. Using a small offset spatula, spread grapefruit icing over half of each cookie and chocolate icing over other half. Let stand until icing is set, about 1 hour. Cookies can be stored in a single layer in an airtight container at room temperature up to 2 days.