Grapefruit

Pink Grapefruit Sandwich Cookies

by Shawnda on February 17, 2012

in Citrus,Cookies and Bars,Fruit,Grapefruit

Pink Grapefruit Sandwich Cookies

It’s a girl! One of my favorite bloggers and friend Courtney of Cook Like a Champion and her husband are expecting a sweet baby girl soon. (She also has one of the funnest blog names ever.) And our friend Josie has put together a virtual shower to celebrate!

I chose to make Pink (er, Ruby Red) Grapefruit Sandwich Cookies: pretty, little sugar cookies infused with grapefruit juice and zest, and then filled with a grapefruit-spiked buttercream. The delicate, citrusy two-bite cookies are perfect for a pretty pink shower or an afternoon tea.

And I kind of have this thing for grapefruit… and an abundance of them (not that you’d have guessed).

You can see the full shower menu over at Pink Parsley and Cook Like a Champion – it’s full of wonderful food by wonderful friends and super talented food bloggers!

And a really super important note about the recipe. It was supposed to make 15 2-inch round sandwich cookies. I made 15 2-inch round sandwich cookies – and still had half of the dough left, and this was after double-checking that I had grabbed the 2-inch cutter and my 1/8-inch rolling pin bands. I froze the other half because no one in this house needs easy access to 30 insanely addicting cookies. The recipe below is the full recipe. If it’s just going to be you and your new grapefruit-flavored friends for the weekend, maybe you only make half the recipe.

Or maybe you don’t :)

Pink Grapefruit Sandwich Cookies

Grapefruit juice and zest flavor these light, cream-filled, sandwich cookies.

Ingredients

  • For the cookies:
  • 1 stick butter, at room temp
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 large grapefruit, zested and juiced
  • 1 1/2 cup flour
  • 3/4 cup cake flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • For the filling:
  • 1 stick butter, at room temp
  • 3 cups powdered sugar
  • Pinch of salt
  • 1 Tbsp grapefruit zest (unpacked)
  • 2 1/2 Tbsp grapefruit juice
  • 1 drop red food coloring (optional)

Instructions

  1. Zest and juice the grapefruit. Reserve 1 unpacked tablespoon of zest for the filling and add the rest of the zest to the mixer bowl.
  2. Cream butter, zest, and sugar on high for 3-4 minutes, until light and fluffy.
  3. Add the egg yolk and mix, scraping down the bowl of the mixer.
  4. Whisk together the flours, salt, and baking powder.
  5. Add half of the dry ingredients to the mixer bowl, followed by 1/4 cup of grapefruit juice, and then the remaining dry ingredients, mixing each addition until thoroughly combined.
  6. Turn dough out onto plastic wrap and press into a 1-inch thick disk. Refrigerate for 30 minutes.
  7. Preheat oven to 350 and line 2 baking sheets with parchment.
  8. Flour your work surface and divide the chilled dough into quarters.
  9. Roll the dough to 1/8-inch thick and cut using a 2-inch round cutter. Repeat until all the dough is used, you should get ~60 cookies.
  10. Transfer to prepared baking sheets and bake in batches, 8-12 minutes, until puffy and the cookies are just barely beginning to brown around the edges.
  11. Let cool a few minutes on the pan and then transfer to a rack to cool complete.
  12. To make the filling, cream the butter, powdered sugar, salt, and grapefruit zest on high 3-4 minutes.
  13. Add the tiniest drop of red food coloring and the grapefruit juice and mix for another minute.
  14. Spread 2 tsp - 1 Tbsp of filling onto half of the cookies. Top with remaining cookies (the browned bottoms of each cookie should be touching the frosting).
  15. Store in an airtight container in layers separated by wax paper.

Notes

Yields: 30 sandwich cookies

Adapted from Martha Stewart Living

Estimated time: 1 hour 30 minutes

Nutritional Information
Calories: 148.9 | Fat: 6.2g | Fiber 0.3g | Protein 1.1g | Carbs 22.9g
Weight Watchers PointsPlus: 4

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Grapefruit Marinated Fajitas

Most Friday nights, you’ll find us on the back patio, margaritas in hand, listening to the sizzle of fajitas on the grill. And for the 6 weeks out of the year that it’s too cold to grill, you’ll find us at one of our favorite Tex Mex restaurants, trying to talk over the sizzling order of fajitas in front of us.

I’m a beef fajita girl all the way. My husband prefers chicken. And when the server brings our orders, he or she always tries to hand me the chicken. NEVER fails :)

I love my fajitas flame-kissed, slightly salty, and melt-in-your-mouth tender. Being in full-blown winter citrus (read: grapefruit) mode, I swapped out the usual orange juice in our favorite marinade for equal parts grapefruit and lime juices. A generous pinch of salt, some pepper, and olive oil later, we had a marinade worthy for grilling fajitas in 70+ degree weather in mid-January.

The acid in the grapefruit and lime juices can tenderize just about anything you throw at it – I happened to have a bargain cut of cube steak that came off the grill every bit as good as pricey flank or skirt steaks. There’s no real overwhelming grapefruit flavor in the cooked steak but there is a hint of the tart citrus.

We serve our fajitas piled high with sliced avocado, grilled onions and peppers, cilantro, sour cream (er, fat-free greek yogurt), and chopped fresh jalapenos.

And after typing all that, I’m totally excited about the leftover fajitas tonight :)

Grapefruit Marinated Fajitas

Tender beef fajitas marinated with grapefruit and lime juices.

Ingredients

  • For the marinade:
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup fresh lime juice
  • Generous pinch of salt
  • Black pepper
  • 1/2 cup olive oil
  • 1 lb beef (I used cube steak, flank or skirt are ideal)
  • For the grilled vegetables:
  • 1 large white or yellow onion
  • 1-2 large bell peppers
  • 2-3 Tbsp olive oil
  • For serving:
  • 8 small tortillas
  • 1 avocado, sliced
  • 1 small handful cilantro leaves
  • 1 jalapeno, sliced thinly
  • 1/2 cup fat-free Greek yogurt

Instructions

  1. In a large zip-top bag, add the grapefruit and lime juices, salt, pepper, and olive oil. Close tightly and squeeze the ingredients together.
  2. Add beef, close, and refrigerate for 4 hours, up to overnight.
  3. Preheat grill to high.
  4. Slice onion in half, and then slice into thin wedges. Place in a large bowl.
  5. Remove stems and seeds from the bell pepper and cut into 1/4-inch strips.
  6. Add to the onions and toss with olive oil until well-coated.
  7. Spread onions and peppers in a single layer on a grill pan (or use a large piece of foil, folded in half for stability, placed directly onto the grates of your grill) and cook until they soften and are browned (15-20 minutes).
  8. Put the steak on the grill and sear 4-5 minutes on each side. (You might wish to cook yours longer, 4-5 minutes is usually enough to still leave a nice pink strip through the thickest part of the steak).
  9. Remove from heat and let rest 10 minutes before cutting.
  10. Cut into thin slices, against the grain, and serve on tortillas with preferred toppings.

Notes

Yields: 4 servings (enough for 8 fajitas)

Source: Confections of a Foodie Bride

Estimated time: 5 hours

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Grapefruit Bars

Surpriiiiise! It’s another grapefruit recipe! I hope you’re not tired of them. Because I’m not.

If you’re thinking that I must have an entire counter piled high with citrus, you wouldn’t be too terribly wrong. We’ve been cooking, eating, drinking, and baking with it a lot lately. It’s hard to pass up those dirt-cheap bags of citrus at the grocery store!

These grapefruit bars started out as an ordinary lemon bar, but as you can see from the picture above, (clears throat for Yoda voice) ordinary lemon bars these are not!

Grapefruit Bars

We swapped the lemon for Texas ruby red grapefruit, reduced the sugar a bit, and added zest to the crust and more zest to the filling. Because there’s no such thing as too much grapefruit.

What you get is a shortbread base infused with grapefruit and a thick, creamy layer of faux-grapefruit curd on top. It’s the topping that really sets them apart. Of course, had we made them with lemon, ordinary lemon bars they still wouldn’t be!

It’s refreshing, it’s bright, and it’s indulgent. It’s a dessert fit for any grapefruit lover. As confirmed by this grapefruit lover :)

Grapefruit Curd Squares

Ruby red grapefruit steals the spotlight from an ordinary lemon bar.

Ingredients

  • For the cookie base:
  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 cup sugar
  • Zest from 1/2 a grapefruit
  • 1 stick (1/2 cup) butter, cold and cut into 8 pieces
  • For the filling:
  • 2 Tbsp flour
  • 1/2 cup sugar (I used half sugar, half sugar substitute)
  • Pinch of salt
  • Zest from 1/2 a grapefruit
  • 1/2 cup fresh-squeezed grapefruit juice (from the zested fruit)
  • 3 eggs
  • 3 Tbsp fat-free Greek yogurt
  • Powdered sugar, for serving

Instructions

  1. Preheat oven to 350.
  2. Spray an 8x8 baking pan with non-stick spray.
  3. Add flour, salt, sugar, grapefruit zest, and butter pieces to the bowl of your food processor and process for ~1 minute, until the butter has been completely distributed into the dry ingredients and there are no traces of powder left. (You can do this by hand, it will just take longer.)
  4. Spread mixture evenly into the prepared baking pan and press down firmly.
  5. Bake for 20 minutes, until the edges brown.
  6. Let cool for 20 minutes.
  7. Whisk together the flour, sugar, and salt in a medium mixing bowl.
  8. Whisk in the grapefruit zest, juice, eggs, and yogurt until thoroughly combined and lump-free.
  9. Pour over cookie crust and bake for 20-25 minutes, until just set - the center should jiggle but not be fluid when you gently shake the pan.
  10. Let cool in pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen.
  11. Allow to cool completely before cutting into 12 squares and serving dusted with powdered sugar.

Notes

Yields: 12 servings

Adapted from Williams-Sonoma

Estimated time: 2 hours

Nutritional Information
Calories: 164.4 | Fat: 9.0g | Fiber 3.0g | Protein 2.9g | Carbs 19.7g
Weight Watchers PointsPlus: 5

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Lighter Grapefruit Scones

With a bounty (15 lbs!) of beautiful Texas grapefruit, Grapefruit Scones were one of the first things on my list to tackle after we replaced our broken oven. I wanted a simple cream scone, studded with grapefruit, that wasn’t to sweet and not too terrible for my waistline.

I started with the Basic Cream Scone from Cook’s Illustrated. And then I kind of hit it with a wrecking ball.

What usually makes a scone so melt-in-your-mouth tender is fat, usually from butter and cream. I don’t know about you, but those are two of my favorite food groups :) I knocked out 75% of the heavy cream and replaced it with fat-free greek yogurt and grapefruit juice, two items that would keep the batter thick and flavorful. In addition to flavor, the small chunks of cold butter also contribute to lift and texture so I increased the baking powder after reducing the butter just a bit.

Lighter Grapefruit Scones

The upside: You still get that crumbly scone goodness, with significantly less fat.

The downside: Without all the extra fat to keep them moist, they don’t keep as long (2-3 days vs 4-5+)

I added a generous dose of chopped grapefruit and zest, and just a little extra sugar to help offset the bitterness from the fruit (my husband required a drizzle of honey at breakfast to make his even sweeter). And there’s no mistaking that each bite belongs to a grapefruit scone :)

Grapefruit Scones

Slightly sweet, tender scones studded with grapefruit.

Ingredients

  • 1 ruby red grapefruit
  • 1/4 cup + 2 Tbsp sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp butter, cut into pieces or grated
  • 1/4 cup heavy cream
  • 1/2 cup + 2 Tbsp fat-free Greek Yogurt
  • 1 Tbsp coarse sugar, for topping

Instructions

  1. Preheat oven to 450.
  2. Zest half the fruit to get 1 Tbsp (unpacked) zest.
  3. Cut the tops and bottoms of the grapefruit off.
  4. Remove the peel and pith with a knife and cut the grapefruit segments from the membranes over a bowl to catch the juice.
  5. Cut each segment into 2-3 pieces and set a side.
  6. Squeeze the leftover membranes into the bowl. Reserve 2 Tbsp of the grapefruit juice and discard the rest.
  7. Pulse the sugar, zest, flour, baking powder, and salt a few times in a food processor.
  8. Add the butter and pulse until the butter is about the size of peas.
  9. Transfer to a mixing bowl.
  10. In a small bowl, stir together the 2 Tbsp grapefruit juice, heavy cream, and yogurt.
  11. Add the yogurt mixture and grapefruit segments to the dry ingredients, stirring until most of the dry ingredients are incorporated
  12. Turn out onto a lightly floured surface and pat into a rectangle 1-inch thick.
  13. Cut in quarters and cut each rectangle diagonally.
  14. Refrigerate 15 minutes.
  15. Top with sugar and bake 12-15 minutes, until lightly browned.
  16. Let cool at least 10 minutes before serving.
  17. Store for a couple of days in an airtight container. Warm for 10-12 seconds in the microwave before serving.

Notes

Yields: 8 servings

Adapted from Cooks Illustrated's Cream Scones

Estimated time: 45 minutes

Nutritional Information
Calories: 238.5 | Fat: 8.5g | Fiber 1.3g | Protein 5.2g | Carbs 34.9
Weight Watchers PointsPlus: 6

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