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Pink Grapefruit Sandwich Cookies

19

You can bake the cookies and make the filling a day ahead.

  • Yield: Makes 15 sandwich cookies

Photography: not applicable

Source: The Martha Stewart Show, April 2006

Ingredients

  • Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large egg yolks
  • Pink Grapefruit Cream Filling

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.

  3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.

  4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

  5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Reviews Add a comment

  • nannyBBB
    14 APR, 2011
    The cookies are delicious - however, baking them 18-20 minutes will cause them to burn. Should the time have been 8-10 minutes instead? I followed the directions to the letter and had to remove the first pan at the 12 minute mark. The next pan was perfect at 9 minutes.
    Reply
  • rock63roll64
    27 APR, 2010
    It was so funny watching Kristin do what "is not her thing" but she was a total good sport about it. As for contamination.....get real.!! If we only knew what goes on at he kitchens in the restasurants we eat at, we would not eat out at all. I will try these cookies. They look fairly easy to make. Thanks for the recipe!!!!
    Reply
  • MarianthiKalaitzi
    27 APR, 2010
    if the frosting is too runny, put it in the freedge for about 30 mins. It should have the right consistency to pread it
    Reply
  • kekstester
    17 FEB, 2010
    I am proudly presenting my version of these delicious cookies. I am glad everything turned out well enough, I even managed to do the creme filling although never made on before! Everybody loved them!
    Reply
  • GwenHex
    24 MAR, 2009
    these were VERY time consuming and i'm STILL not done with them. i'm really hoping they'll turn out, but i sure won't do them again. it took me over an hour just to get the dough done and that's it. i let them cool in the refrigerator overnight and i still have yet to cut them and bake them and make the frosting. i do like the smell of grapefruit though. :) it must be nice for her to have the magic of time elapsed television to make her cookies in 5 minutes.
    Reply
  • lkluska
    2 FEB, 2009
    I really loved these cookies, but I also hoped they would have more grapefruit flavor. I found the icing very sweet which also took away from the grapefruit flavor. With a few tweaks, I will definitely make these again!
    Reply
  • Raspberry2
    25 JAN, 2009
    Is it necessary to use the Cake Flour? I'm going to try them without since I don't have any, nor do I have corn starch to make my own. Has anyone made them using all-purpose flour for both amounts?
    Reply
  • cardinallover
    14 JAN, 2009
    I really enjoyed these but wish they had more grapefruit flavor. I think I will add more grated peel next time. The fillling amount should be cut in half because I had about half left after filling all of mine. I got about 38 cookies out of mine and they are almost gone. Will make again with a few changes. Yum!
    Reply
  • HollyEZ
    14 JAN, 2009
    These cookies are really good. I made them using the grapefruit tree in my back yard. I will definitely make these again.
    Reply
  • betsyjane
    8 JAN, 2009
    i made the cookies with my marsh grapefruits and they were wonderful. the grapefruit filling made more than i used so i am freezing it to see how that works out - i think the extra "cream" would be great on some cupcakes - i love this recipe and so did my husband, who is cookie pickie!
    Reply