Shortbread with Grapefruit & Thyme Day 3 Holiday Cookies
Day 3 and once again I reached into the 2018 vault. I went straight to a shortbread riff I posted in March, Grapefruit Thyme Shortbread. I love these cookies. The recipe is from my classmate, JJ, also known as KidDoc JJ. She has a wonderful site, KIDDOCJJ that has delicious recipes, healthy living tips (she is a pediatrician turned chef), guest celebrity interviews, and cooking classes for those who live in LA, and so much more. I want to be JJ when I grow up!
This is a lovely cookie, flavored with grapefruit zest and fresh thyme, and finished with icing made with grapefruit juice. So GOOD-tart, sweet, herby, buttery… I am in shortbread heaven just thinking about them. After she posted this yummy cookie recipe, I baked a batch, went bonkers over them, and then baked a second batch. The first time I made cut-out cookies. The second time I shaped the dough into a round (like traditional shortbread), baked it in a pie pan and cut it into wedges. Both ways were equally delicious. Add this recipe to your holiday baking list. Go jot it down, bookmark it, or print out the recipe right now…I’ll wait, they’re that yummy.
Merry Baking!
Grapefruit Thyme Shortbread
Ingredients
- - 1 stick unsalted butter softened
- - 2 TB finely grated grapefruit zest save the fruit juice
- - 1 tsp vanilla extract
- - 1/2 tsp finely chopped fresh thyme
- - 1/2 cup powdered sugar
- - 1 cup all purpose flour
- - 1/2 tsp kosher salt
Instructions
- 1. Preheat your oven to 350 degrees.
- 2. Into the bowl of a food processor, stand mixer, or if you're in for a little workout, a regular bowl, place the butter, vanilla, salt, grapefruit zest and chopped thyme.
- 3. Add the powdered sugar and pulse (if using a processor), or beat on medium with a paddle (if using a stand mixer), or mix with a wooden spoon until mixture is smooth.
- 4. Add the all purpose flour and mix just until flour is incorporated.
- Your mixture should look - a little on the dry side, but well blended together.
- 5. Butter a springform pan or pie tin.
- 6. Using an offset spatula, spread the dough evenly in the pan.
- 7. Prick the surface of the dough with a fork. This is called "docking."
- 8. Refrigerate for an hour (or put it in the freezer for 30 minutes).
- 9. While your dough is getting cold, squeeze out about 2 TB of grapefruit juice into a bowl. Add 3/4-1 cup of powdered sugar and a pinch of salt. Whisk until smooth. 10. Once the dough is cold, put in the oven for 15-18 minutes until the edges are golden and the center is firm.
- 10. Once the dough is cold, put in the oven for 15-18 minutes until the edges are golden and the center is firm.
- 11. Remove the collar from the pan. Immediately cut the shortbread into 8 or 16 wedges.
- 12. Transfer wedges to a cooling rack set over a plate.
- 13. Drizzle the glaze evenly over the shortbread, and gently spread to the edges with an offset spatula. Once cool you can serve it!