Sugary Grapefruit Cookies

BREAKTHROUGH THIS WEEK! I made something sweet.



It's a miracle. Es un milagro. C'est un miracle! (see, everyone thinks so)



Who knows why this week? Maybe because there is nothing like the bright taste of citrus in the deep winter.



Maybe because I missed out on all of that yummy Christmas baking this year.



Maybe because it's February now, and even though the weather is exactly the same as it was in January, there is something pink and lovely about February that gives me HOPE.



Pink and lovely like a ruby red grapefruit.



These are from Martha Stewart. And while the jury may (literally?) still be out on her character, it's just not possible to not admire what she can do. These cookies look very simple (and are pretty simple to make), but their flavor is delicate, their texture perfect. Hats off, lady.



If you're wary of sour things, be not afraid! The sourness of the grapefruit (like ruby reds are ever sour!) is thoroughly covered by lots and lots of sugar. I mean like, lots. In fact, I could have used a bit MORE sour. But that's just me, I really like sour.



And the creamy lovely frosting, strikingly similar to my favorite champagne frosting, really brings it home.



I used red sparkle dust on them. I have this little bottle of red sparkle dust that I so seldom use. These cookies wore it well.



I made something sweet!

Sugary Grapefruit Cookies (adapted from Martha Stewart)

Makes about 15 sandwich cookies or 30 regular sugar cookies

Ingredients
Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
1 cup sugar
1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large egg yolks
Pink Grapefruit Cream Filling

Directions

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. Add egg yolks, and beat until combined. 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.

Preheat oven to 350 degrees. 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.

While they are cooling, make filling if you have not already.

Frost the cookies. If you want to do sandwich cookies, spread about 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down.