Pink Grapefruit Sandwich Cookies Recipes

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BLACK-AND-PINK GRAPEFRUIT COOKIES



Black-and-Pink Grapefruit Cookies image

A rosy riff on the classic New York black-and-white cookies, these beauties get their blush from ruby-red-grapefruit juice and a couple of drops of food coloring. Rather than the usual vanilla flavor, we zested a grapefruit to infuse both the cookies and pink icing with zing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h10m

Yield Makes 16 Large Cookies

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons plus a pinch of kosher salt (we use Diamond Crystal)
1 1/2 sticks unsalted butter (12 tablespoons), softened
1 cup granulated sugar
2 tablespoons plus 1/2 teaspoon finely grated ruby-red-grapefruit zest, and 3 to 6 tablespoons fresh juice, strained (from 2 grapefruits)
2 large eggs
1 3/4 teaspoons pure vanilla extract
2/3 cup low-fat buttermilk
1 pound confectioners' sugar, sifted (about 3 3/4 cups)
3 tablespoons light corn syrup
1/3 cup Dutch-process cocoa powder
Pink or red food coloring (optional)

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.

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