Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Jasmine Shortbread Sandwiches with Grapefruit Curd 3.1 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs 15 mins Yield: 20 These shortbread cookies contain ground jasmine tea, which lends a sweet, floral balance to their tart grapefruit-curd filling. Ingredients 2 sticks unsalted butter, softened ¾ cup confectioners' sugar 1 teaspoon pure vanilla extract 2 cups unbleached all-purpose flour Coarse salt 2 tablespoons ground organic jasmine tea Fine sanding sugar, for pressing ⅓ cup Grapefruit Curd Directions Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight. Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles. Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles. Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies. Rate it Print