Citrus

Chewy Grapefruit Sugar Cookies

by Shawnda on December 20, 2014

in Citrus,Cookies and Bars,Grapefruit

Chewy Grapefruit Sugar Cookies

I’d like to introduce you to some of the best Christmas cookies I’ve ever made.

And there’s nothing about this cookie really screams “Christmas,” except I first made them for the cookie exchange I attend every year. And it’s December and the start of the beautiful winter citrus season. And these cookies make my house smell really, really amazing and they make me really, really happy. Like Christmas morning.

And to think, this recipe started with one of my least favorite cookies ever: the sugar cookie.

Chewy Grapefruit Sugar Cookies

I hate the way sugar cookies smell fresh out of the oven. They smell like… well, they smell like eggs. Hot eggs. [gag]

These cookies, though? With a triple-punch of grapefruit, they are completely incapable of smelling anything but amazing.

Grapefruit Sugar

These perfectly chewy cookies are crispy along the outside edge and chewy in the center. The dough is infused with grapefruit sugar and a grapefruit juice reduction and then they are rolled in more grapefruit sugar.

Chewy Grapefruit Sugar Cookies

Have a safe and Merry Christmas! We’ll see you back here next week with some great appetizer and cocktail ideas for New Year’s Eve.

Chewy Grapefruit Sugar Cookies

Ingredients

  • 3 cups + 2 Tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 3 grapefruit*
  • 1 1/4 cup butter, slightly softened
  • 2 eggs
  • *Choose grapefruit that have skin with pretty red-orange blush. You will use the zest from all 3 grapefruit and the juice from 1/2 grapefruit. Might I recommend juicing the remainder of the grapefruit for grapefruit margaritas?

Instructions

  1. Preheat oven to 375 and line 2 large baking sheets with parchment.
  2. Whisk the flour, baking soda, and salt together in a bowl and set aside.
  3. Zest the 3 grapefruit and add it to your mixer bowl with the sugar. Using your mixer, a spoon, or your fingers (your hands will smell awesome for hours!), really work the zest into the sugar for a couple of minutes - this releases the oils and flavors the sugar. I put the mixer on medium and let it do the work while I'm gathering the other ingredients.
  4. Remove 1/2 cup of the grapefruit sugar and place onto a a small shallow dish - you'll use this to coat the sugar cookie balls before baking.
  5. Add the butter to the remaining sugar and cream for 3-4 minutes until light and fluffy.
  6. Juice 1/2 of the grapefruit - you'll end up with ~1/3 cup juice. Put the juice into a small sauce pan over high heat and reduce to 1 Tbsp of liquid. Remove from heat and swirl for a minute or two to bring closer to room temperature.
  7. Add the grapefruit reduction to the butter mixture and mix.
  8. Scrape down the bowl and add the two eggs until well blended.
  9. Add the dry ingredients and mix for 30-60 seconds on medium-high.
  10. Scoop the dough into balls and drop into the reserved grapefruit sugar, rolling and tapping off any excess.
  11. Place 8 cookies on each lined baking sheet and refrigerate the dough balls for 15 minutes. (I actually scoop it all at once, onto two plastic wrap-covered plates to get it over with).
  12. Bake for 10 minutes - the edges should be light brown and the centers will look pale and barely set - this is perfect.
  13. Leave the cookies on the pan to cool for 5 minutes and then transfer to a rack to cool completely.
  14. Store cookies in zipper bags for... I don't know. 5-7 days? They just never last that long around here.

Notes

Yields: 3 1/2 dozen cookies

Adapted from AllRecipes

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Honeycrisp Apple and Clementine Sangria

“Is there something special about these apples?”

It was the first time I’d seen honeycrisp apples in… I don’t even know. I eagerly paid too much, too early, for far too many apples. (I’ve never tried to keep my hoarding tendencies a secret.) So much so, that the cashier looked at me like there must have been some kind of a mistake.

But to answer her question: Yes. There is something special about Honeycrisp apples. They are my very, very favorite apples. Sweet, beautifully crispy, and they actually taste like an apple should. Eat them straight from the shopping bag, make chicken salad, applesauce, or bake them into a slab pie. They work everywhere.

Also? Sangria.

Honeycrisp Apple and Clementine Sangria

When my HEB “Ciao Italia” Primo Picks arrived this month celebrating Italian food, I zeroed in on the Clementine Italian Soda. Central Market’s line of Italian sodas are some of my very favorite things in the world to make sangria (and margaritas) with.

The Clementine Soda isn’t very sweet and it’s less carbonated (compared to “regular” soda) so it was perfect to knock the edge off of that bottle of budget, “too-sweet red” that I had stashed in the wine shelf for emergency sangria. And if the sudden need to make sangria for football Sunday with some spendy first-reappearance Honeycrisp Apples doesn’t qualify as an emergency, then I don’t know what does.

Honeycrisp Apple and Clementine Sangria

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Italian dish or beverage?

The lucky winner is Eva! Eva, please check your inbox for instructions on how to claim your prize!

Besides Sangria? Carbonara, either traditional or in any of it’s many, many wonderful forms.

Honeycrisp Apple and Clementine Sangria

A fall sangria with sweet honeycrisp apples and clementines.

Ingredients

  • 750ml bottle of any sweet red wine
  • 2 cans of Clementine Soda
  • 1 Honeycrisp apple, cored and very thinly sliced
  • 2 clementines
  • Additional sugar or sweetener, as desired

Instructions

  1. Add the red wine and apple slices to a pitcher.
  2. Using a citrus zester, make a couple of passes over the clementine to pull off a few strands of zest and add to the pitcher.
  3. Peel the clementines, roughly chop the segments, and add to the pitcher.
  4. Just before serving, add the clementine soda and taste to see if you require further sweetening.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

You can earn up to 4 extra entries by:
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The fine print:
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– Prize must be claimed within 7 days or it will be forfeited.
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– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Since I started training for the half marathons on my calendar later this year, I’ve been (mostly) trying(ish) to keep my nutrition in check. That just means aiming for a better balance of calories, eating 6-10 servings of veggies and fruit a day, and eating more chicken breast at lunch than I have in my entire life.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Aside from losing 10lbs in 8 weeks (because let’s be honest – that’s the most important part to me), that’s… actually it. I have nothing more to add to that statement. Like I said – for me, it’s the most important part of running :)

For lunch, I’ve developed a love for chopped salads (picking from the myriad of veggies I now have to keep on hand to make 6-10 servings a day) topped with grilled chicken. But not just plain ol’ grilled chicken – because that *&^% got old on day 3. Instead, I top my salads with Mojo-Brined Chicken.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Now, don’t let the word “brine” scare you. You probably just flashed on an old episode of Good Eats that involved a special bucket or a cooler, loads of ice, and a turkey the size of your 4 year-old.

NOPE.

To brine this chicken, we’re talking about a pie plate, a gallon freezer bag, a cup of water, and a tablespoon of salt. THAT’S IT. It’s a quick and small recipe that yields an insanely not-boring, juicy chicken breast flavored with citrus and garlic inspired by Cuban mojo sauce.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

I pick up one of those gigantic, 5-6lb value trays of chicken breast that always seem to be on sale, throw the brine together on Saturday night/Sunday morning, and then grill them all at once on Sunday afternoon (when we’re sure to already have the grilled fired up) to have for lunches all week.

It’s by far the best part of every salad I make.

Mojo-Brined Chicken

Grilled, juicy chicken breasts marinated in a mojo-inspired brine of oranges, garlic, and oregano.

Ingredients

  • 2.5 lbs boneless, skinless chicken breast
  • 2 small valencia oranges (juice from both oranges, the zest from 1)
  • Juice from 1 lime
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 cup water
  • 1 Tbsp salt

Instructions

  1. Lightly pound the chicken breast to an even thickness.
  2. Place in a gallon zip-top bag with the remaining ingredients: orange juice, orange lest, lime juice, garlic, oregano, water, and salt.
  3. Seal the bag after pressing out the extra air and squeeze it a few times to mix the brine.
  4. Place in a pie plate (or other walled-dish to prevent a fridge disaster should your bag spring a leak) and refrigerate for at least 4 hours (I typically do it overnight).
  5. Heat your grill to medium-high, remove chicken from marinade, and grill ~6 minutes on each side.
  6. Let stand for ~10 minutes before slicing.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 4 hours 30 minutes

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