I had never eaten these and was intrigued by the recipe. It came from Martha Stewart, so how could it be bad?

They definitely have the flavor of grapefruit from the grapefruit zest. Her original recipe used this recipe for sandwich cookies with creamy grapefruit flavored filling.

Sandwich cookies usually don’t hold up well and the sandwiches must be put together just before serving. I wanted something I could make in advance. So I used the cookie recipe and decided to add a sugar icing.

This icing is simple to make. It starts out a creamy white color and you can frost the cookies with this. I used this first and then added food coloring to the remaining icing to create two tone cookies.

This icing dries out hard and helps the cookies stay fresh, covered, at room temperature, for several days.

It’s so simple to make, you can create several batches in different colors and allow your inner artist to go crazy.

Stir the icing until smooth.

Stir together confectioner’s sugar, corn syrup, water. Stir in food coloring to desired color.

Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet.

Either dip top of cookies or spoon icing on top.

PINK GRAPEFRUIT COOKIES 

EVENT: Baby Shower

YIELDS: 30 Cookies

Ingredients

For cookies:

Grated zest 1 ruby red grapefruit PLUS ¼ cup freshly squeezed juice

1 cup sugar

1 ½ cup all purpose flour (plus more for work surface)

¾ cup cake flour

1 teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

2 large egg yolks

For icing:

1 cup confectioner’s sugar

2 tablespoons water

1 tablespoon light corn syrup

Up to 10 drops food coloring

Equipment

Parchment lined baking sheet

2-inch round cookie cutter

Directions

Make cookies:

1. Preheat oven to 350 degrees.

2. In small bowl, combine zest with 1 tablespoon sugar and set aside.

3. In a medium bowl, whist together both flours, baking powder and salt. Set aside.

4. In the bowl of electric mixer, fitted with 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.

5. Add egg yolks and beat until well combined, scraping down sides of bowl as need.

6. Beat in reserved zest / sugar mixture. Add flour mixture in two batches, alternating with the juice; and beat to combine.

7. 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.

8. On a lightly floured surface, roll out disk to 1/8-inch thick, using a slightly floured rolling pin.

9. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet.

10. Bake, rotating sheet halfway though, until edges are golden, 18 to 20 minutes.

11. Transfer sheet to a wire rack to cool 5 minutes.

12. Transfer parchment paper and cookies to rack to cool completely.

Make icing:

13. Sift confectioner’s sugar two times.

14. Stir together confectioner’s sugar, corn syrup. Stir in water and food coloring to desired color.

15. Stir until smooth.

16. Either dip top of cookies or spoon icing on top.

17. Place on wire sheet. Allow icing to dry completely. It will dry slightly hard.

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