These cookies are pretty in pink and wont disappoint. They are refreshingly sweet with just the right amount of tartness. Normally, lemon and limes are the go to when baking with citrus, but don’t forget grapefruit. After having these, you’ll wont to find more recipes to incorporate them into! My mother-in-law brought some grapefruit back up with her when she went to Florida and I knew immediately that some would go towards making these cookies. I decided Easter would be the perfect time to try them out. A nice,light sweet treat after a heavy meal. Plus, they just look like a goodie I’d love to find in my Easter basket!

Pink Grapefruit Sandwich Cookies

For the cookies:

  • 1 stick butter, at room temp
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 large grapefruit, zested and juiced
  • 1 1/2 cup flour
  • 3/4 cup cake flour
  • 1/2 tsp salt
  • 1 tsp baking powder

For the filling:

  • 1 stick butter, at room temp
  • 3 cups powdered sugar
  • Pinch of salt
  • 1 Tbsp grapefruit zest, unpacked
  • 2 1/2 Tbsp grapefruit juice
  • 1 drop red food coloring, optional

Zest and juice the grapefruit. Reserve 1 unpacked tablespoon of zest for the filling and add the rest of the zest to the mixer bowl. Cream butter, zest, and sugar on high for 3 to 4 minutes, until light and fluffy.

Add the egg yolk and mix, scraping down the bowl of the mixer.

Whisk together the flours, salt, and baking powder. Add half of the dry ingredients to the mixer bowl, followed by 1/4 cup of grapefruit juice, and then the remaining dry ingredients, mixing each addition until thoroughly combined.

Turn dough out onto plastic wrap and press into a 1-inch thick disk. Refrigerate for 30 minutes.

Preheat oven to 350 and line 2 baking sheets with parchment.

Flour your work surface and divide the chilled dough into quarters. Roll the dough to 1/8-inch thick and cut using a 2-inch round cutter. Repeat until all of the dough is used, you should get roughly 60 cookies.

Transfer to prepared baking sheets and bake in batches, 8-12 minutes, until puffy and the cookies are just barely beginning to brown around the edges. Let cool a few minutes on the pan and then transfer to a rack to cool complete.

To make the filling, cream the butter, powdered sugar, salt, and grapefruit zest on high 3 to 4 minutes. Add the tiniest drop of red food coloring and the grapefruit juice and mix for another minute.

Spread 2 tsp to 1 Tbsp of filling onto half of the cookies. Top with remaining cookies. The browned bottoms of each cookie should be touching the frosting. Store in an airtight container in layers separated by wax paper.

Yields: 30 sandwich cookies

Source: Confections of a Foodie Bride, Adapted from Martha Stewart Living

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