My Baking Adventures

Pink Grapefruit? In a cookie? Am I that small minded?

No. I am open minded, I can think outside the box, and I can go with the flow when necessary.

Except here.

Why? Glad you asked. The day before this months cookie was announced, I had purchased Pink Grapefruit hand soap. It’s very nice, and leaves a wonderful fragrance of grapefruit on your hands.

On your hands.

So the thought of putting pink grapefruit in a cookie just wasn’t happening. However, going along with the citrus theme, I used orange juice. The cookies? Delicious. And I found chocolate icing in my fridge as well.

The combination was outstanding. And Alexander thought so as well – he ate 4 cookies while I was trying to photograph them.

Please excuse the lousy picture. This was taken beforeI got my handy-dandy photo set-up for my birthday. I promise, the quality of the pictures will improve!

Pink Grapefruit Sandwich Cookies – Martha Stewart Cookies
Makes 15 sandwich cookies

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 Filling

Directions
1. 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.
2. 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.
3. 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. 4. 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. 5. 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.

Ingredients for filling – Makes enough to fill 15 sandwich cookies.
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
1 tablespoon honey
3 tablespoons freshly squeezed Ruby Red grapefruit juice

Directions
1. 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 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.