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.
¾ cup unsalted butter, softened
1 cup sugar
3 Tablespoons grapefruit zest
¼ cup grapefruit juice
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons poppy seed
1 cup powdered sugar
1 teaspoon grapefruit zest
3 Tablespoons grapefruit juice
Cream butter and sugar.
Mix into above.
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.
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.