Grapefruit-Vanilla Shortbread
Delicate shortbread cookies infused with fresh grapefruit zest and vanilla, topped with a grapefruit glaze and optional decorative toppings. These buttery, citrusy cookies offer a perfect balance of sweet and tart flavors.
Ingredients
- •½ cup unsalted butter
- •1 tablespoon grapefruit zest
- •1 teaspoon vanilla extract
- •1⅓ cup powdered sugar
- •1 cup all-purpose flour
- •½ teaspoon kosher salt
- •2 tablespoons grapefruit juice
- •to taste decorative toppings
- •1 piece springform pan
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
18 min
- 3.
Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
30 min
- 4.
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.
15 min
- 5.
Dough can be pressed into pan 1 day ahead. Cover and chill.
