Day 3 and once again I reached into the 2018 vault. Â I went straight to a shortbread riff I posted in March, Grapefruit Thyme Shortbread. Â I love these cookies. Â The recipe is from my classmate, JJ, also known as KidDoc JJ. Â 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. Â 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. Â So GOOD-tart, sweet, herby, buttery… I am in shortbread heaven just thinking about them. Â 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. Â Add this recipe to your holiday baking list. Â 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!