Pink Grapefruit Sandwich Cookies suggested by Mari of Mevrouw Cupcake. When I read Kate's email, I think to myself, "Not, grapefruit!! So sour..." I remember, I ate this fruit long time ago and it was so sour, I never had it again!!!
Anyway, I had a hard time looking for this fruit. I couldn't find any grapefruit at the big supermarkets here but I found the fruit at "Sheng Shiong", a local grocery store. The cashier told me that the fruits just arrived that morning. I was so happy and immediately bought the fruit. As grapefruits are generally sour, I thought the cookies and the filling would be sour too but with the right amount of sweetness from honey and sugar, they taste great. But one thing for sure, my dad commented that the cookies were a little hard! :(
Well, you can get the recipe from Martha's website and also watch a video demo, Martha with Brenda Chenoweth of "Pushing Daisies." Click here to watch the video:
So here is the recipe:
Pink Grapefruit Sandwich Cookies
You can bake the cookies and make the filling a day ahead.
Ingredients for cookies
Makes 15 sandwich cookies. (I used a smaller cookie cutter so I had more than 15 cookies. hehe.. )
* 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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
Ingredients for filling
Makes enough to fill 15 sandwich cookies.
* 1/2 cup unsalted butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon honey
* 3 tablespoons freshly squeezed Ruby Red grapefruit juice
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.