Black And Pink Grapefruit Cookies Recipes

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
• For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
• Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies.
• Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.
• Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool.
• Beat the cream cheese until soft and smooth. Beat in the rose water. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
• Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
• Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.