Best Pink Grapefruit Shortbread Recipes

Pink Grapefruit Shortbread image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 9

2 sticks unsalted butter, at room temperature
1 large egg yolk
2 tablespoons plus 1/2 teaspoon finely grated pink grapefruit zest (from 2 large grapefruits)
1/2 teaspoon salt
2 cups confectioners' sugar
2 cups all-purpose flour, plus more for dusting
1 to 2 tablespoons fresh pink grapefruit juice
Red food coloring
Coarse sugar, for decorating

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies.
Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.

Grapefruit-Vanilla Shortbread image

Provided by Anna Posey

Yield Makes 16 shortbreads

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan
1 tablespoon finely grated grapefruit zest
1 teaspoon vanilla extract
1/3 cup plus 1 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon kosher salt, plus more
2 tablespoons fresh grapefruit juice
Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional)
Special Equipment
A 9-inch springform pan

Steps:

Lightly butter pan. Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous. Add flour and 1/2 tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
Preheat oven to 350°F. Prick shortbread all over with a fork 1"-2" apart, and bake until edges are golden and center is pale but firm to the touch, 15-18 minutes.
Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10-15 minutes to allow glaze to set. Retrace cut marks.
Do Ahead
Dough can be pressed into pan 1 day ahead. Cover and chill.

Pink Grapefruit Lemonade image

Provided by Martha Stewart

Number Of Ingredients 3

1 cup sugar
2 1/2 cups freshly squeezed lemon juice, (about 14 lemons), plus 1 lemon, cut into thin rounds, for garnish
2 cups freshly squeezed pink-grapefruit juice, (3 large grapefruit)

Steps:

Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.