Our niece K is getting married today! Happy day! As the youngest of seven, Chris has a huge family. This makes celebrations all the more joyous with so many people involved. A few weeks ago, all the women in the family made cookies for K's wedding shower and went to S's house to package them for the table centerpieces. Everyone was given a festive baggie so they could grab their favorites to take home. All told, we made over a thousand cookies. There is talk of starting a family bakery! (just kidding...) Amy made these "Grapefruit Sparklers," seeing as we were replete with grapefruits from a recent school fundraiser. Two people can only eat so many grapefruits. Plus, they are pretty, unusual, perfect with tea, and not too difficulty to make, even for a non-baker. Use any fresh citrus zest and juice that you like. You can make the dough a day or two ahead and keep it chilled before you bake them, or freeze it if you plan to make them at a later date.
Grapefruit Sparklers
minimally adapted from this recipe at Epicurious
Makes about 4 dozen
For the cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3 tablespoons grated grapefruit zest
1 teaspoon vanilla extract
4 large egg yolks
For the icing:
1 1/4 cup confectionary sugar
3 tablespoons fresh grapefruit juice
sanding sugar (optional)
To make dough: Whisk together flour and salt in a medium bowl. Beat butter and sugar in a stand mixer at medium-high speed until light and fluffy. Add zest and extract and continue to beat until combined. Scrape down sides with a spatula, then add eggs and beat until just blended. Reduce mixer speed to low and slowly add flour. Beat until incorporated. Divide dough in half and roll each half into a 10-inch log about 1 3/4 inches in diameter. Wrap each log in plastic wrap and chill until firm, at least one hour up to two days.
When ready to bake: Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Unwrap one dough log on a plastic cutting board. Use a sharp knife to slice the dough into 1/4-inch thick rounds. Place rounds on lined cookie sheets, 1 inch apart. Bake for 16-18 minutes, until golden brown on the edges. Transfer to cooling racks and repeat with remaining dough. Allow to cool completely.
To decorate: Whisk together confectionary sugar and grapefruit juice. Dip a silicon pastry brush or fork into the icing and drizzle over the cookies. Sprinkle with sanding sugar while still wet (if desired). Allow to set, about 15 minutes. Store in an air-right container.
