grapefruit shortbread cookies
 
Prep time
Cook time
Total time
 
Serves: About 30 cookies
Ingredients
  • 1cup softened unsalted butter
  • ⅔cup powdered sugar
  • zest of 2 pink grapefruit
  • 3tbsp freshly squeezed pink grapefruit juice
  • 1tsp vanilla
  • 2 drop grapefruit essential oil (optional)
  • ¼tsp salt
  • 2cups flour
  • For the grapefruit glaze:
  • 2 to 3 tbsps freshly squeezed pink grapefruit juice
  • 1cup powdered sugar
  • For the dark chocolate drizzle
  • 1cup deal chocolate chips
  • 1tbsp coconut oil
Instructions
  1. In a large mixing bowl fitted to a stand mixer cream the butter and sugar together until pale yellow and creamy. About 3 minutes. Add the zest, juice, oil (if using), vanilla and salt and mix on low until incorporated. Slowly add the flour and mix on a medium low setting until dough comes together.
  2. Place dough on a lightly floured surface. With floured hands roll into a log that is about 2"
  3. in diameter. Tightly wrap plastic wrap around it and chill in fridge for 2 hours.
  4. Preheat oven 350F and line a baking sheet with parchment paper. Remove log from fridge and slice into ¼" discs. Place on baking sheet and throw back in fridge for 10 minutes. (Dough needs to be super chilled for baking.) Bake on middle rack for 8 to 10 minutes or until bottoms just begin to turn golden. Cool on sheet for at least 5 minutes before transferring to a wire rack.
  5. While cookies are cooling make the glaze by conbining juice and powdered sugar. If glaze is too thick add more juice, too thin - more sugar. Set aside.
  6. To make the drizzle, place chips and coconut oil in a microwave safe bowl. Microwave on high for 40 seconds and stir. Microwave again for 15 seconds and stir. Repeat this until completely melted and chocolate is ready to drizzle.
  7. Once cookies are completely cooled place about a ½tsp of the glaze in top of each one and spread ever so slightly, keeping at least ¼" from edge. Repeat with all cookies and then lightly drizzle with dark chocolate. Allow to dry at room temp or place in freezer for faster drying. Store in an airtight container for up to 2 weeks.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/12/22/grapefruit-shortbread-cookies/