Pink-a-Dot | Pink Grapefruit and Poppy Seed | Yield about 3 dozen.
I love pink grapefruit and had fun finding the perfect combination for this cookie. I settled on this recipe that is both crispy and soft. The poppy seeds add a spot of personality and the light glaze feels good on the tongue without the sugary blast of a frosting. These cookies go great with tea or coffee, or even with a too-early-in-the-morning diet soda.
Pink-a-Dot Cookie-Pink Grapefruit and Poppyseed
Ingredients
Step 1:
¾ cup unsalted butter, softened
1 cup sugar
Step 2:
3 Tablespoons grapefruit zest
¼ cup grapefruit juice
1 teaspoon vanilla extract
Step 3:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons poppy seed
Step 4:
1 cup powdered sugar
1 teaspoon grapefruit zest
3 Tablespoons grapefruit juice
Baking Instructions
Step 1:
Cream butter and sugar.
Step 2:
Mix into above.
Step 3:
Stir together and mix into above.
Form dough into a 2″ log wrapped in parchment paper or waxed paper. Freeze for 30 minutes or refrigerate for 2 hours.
Step 4:
Slice dough 1/8″ thin.
Arrange slices 2″ apart on a parchment lined or nonstick baking sheet.
Bake at 325° for 13-15 minutes, or until bottoms are a light golden brown.
Let sit for a couple of minutes and transfer to a cooling rack.
Whisk together powdered sugar, grapefruit juice, and zest.
Paint a thin coating of glaze on the top of each cookie.
Note from Kelly-If you want to distribute this cookie recipe, please note that it is a GrownUp Cookie and its website address. I bake when I’m not at work teaching and am happy to share. I ask, in return, that you recognize and recommend this site or its recipes.
These are wonderful! I’ve already made them THREE TIMES THIS WEEK!! I’m thinking next I should double the recipe and just keep the dough handy in the frig
I made a batch with lemon instead of grapefruit, still good but everyone agreed they preferred the grapefruit. Thanks for the recipe!!!
Thanks Danielle! Another interesting thing I have found is that the thinner and thicker I slice the dough, changes the taste as well. One fun try; when the dough is nearly but not quite frozen, I use a large knife and thin slice. The cookie then has an interesting bit of soft crisp. I freeze the logs too. I made one batch where I created three logs and the glaze in an airtight container. Then once, each week I took a log out of the freezer, made them, and used the glaze. They were still good.
Thanks again, Kelly