PINK GRAPEFRUIT SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 9
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.
GRAPEFRUIT-VANILLA SHORTBREAD
Ice buttery grapefruit zest-vanilla cookies with a simple grapefruit juice and powdered sugar icing then garnish with Himalayan pink salt, dried rose petals, and cracked pink peppercorns.
Provided by Anna Posey
Categories Bon Appétit Cookies Dessert Grapefruit Citrus Christmas Winter
Yield Makes 16 shortbreads
Number Of Ingredients 10
Steps:
- Lightly butter pan. Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous. Add flour and 1/2 tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
- Preheat oven to 350°F. Prick shortbread all over with a fork 1"-2" apart, and bake until edges are golden and center is pale but firm to the touch, 15-18 minutes.
- Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
- Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10-15 minutes to allow glaze to set. Retrace cut marks.
- Do Ahead
- Dough can be pressed into pan 1 day ahead. Cover and chill.
PINK GRAPEFRUIT LEMONADE
Try to find ruby-red or star-ruby grapefruit, since their dark-pink flesh makes the most beautiful juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
- Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
- When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
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- Lightly butter pan. Pulse grapefruit zest, vanilla extract, ½ cup butter, and ⅓ cup powdered sugar in a food processor until smooth and homogenous. Add flour and ½ tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
- Preheat oven to 350°. Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes.
- Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10–15 minutes to allow glaze to set. Retrace cut marks.
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- Preheat the oven to 350° F. Lightly grease either an 8 x 8-inch or a 9 x 9-inch square cake pan with unsalted butter. **NOTE - If you are baking in a non-stick cake pan you must line with parchment; line the cake pan with parchment paper that overhangs 2-inches on both sides.
- Combine the flour, confectioners sugar, brown sugar, salt, and butter in a food processor. Pulse until mixture begins to clump together. Remove the dough from the barrel and press onto the bottom of the prepared cake pan. Bake at 350˚F for 20 minutes, or until lightly browned on the top.
- In a clean and dry food processor barrel, pulse the sugar and flour together. Add the eggs pulsing well. Add the zest, juices, and pulse again until all is incorporated fully. **NOTE - the bars will bake up only mildly pink if food coloring is not used. Add 3 to 5 drops of PINK food coloring if you want the bars pink as I have in my photos. 3 drops yielded me this nice pretty pale pink.
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