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Ruby Red Grapefruit Cookies

March 5, 2013

ruby red grapefruit

Wintertime is always a bit of a downer and not just because everyone is walking around like SAD zombies, but because so many things are out of season right now. Blueberries, strawberries, tomatoes, leafy greens… we got nothing. Except citrus, which I never thought to be exceptionally useful in recipes (less cocktails), until now. The Homesick Texan blogger caught my attention last week with her recipe for Ruby Red Grapefruit Cookies. With Texas Independence Day last Saturday and the Houston Livestock Show & Rodeo in full force, I was happy to recreate one of her recipes, especially since they call for pretty much the only thing in season right now. Basically a sugar cookie bettered with citrus, these cookies turned out to be really lovely, with a great chewy consistency that I hope brightened some gloomy, winter spirits.

With t-minus 5 days till we Spring Forward and T-minus 15 until the first official day of Spring, we can do this!

Ruby Red Grapefruit Cookies
Homesick Texan

1 1/2 cups sugar, plus more for dipping
1/2 cup (1 stick) butter, softened
1 large egg, beaten
1 teaspoon vanilla extract
2 tablespoons Ruby Red grapefruit juice
1 tablespoon Ruby Red grapefruit zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of ground ginger

Preheat the oven to 350°F and either lightly grease or line a baking sheet with parchment paper.

Cream together the sugar and the butter until well combined. Stir in the egg, vanilla extract, grapefruit juice, and grapefruit zest until well combined. Whisk together the flour, baking powder, cinnamon, salt, and ginger and then combine with the liquid ingredients until a soft dough is formed. (This is supposed to be a soft dough, but if you find it’s too soft then chill it for 15 minutes before proceeding.)

Pour some granulated sugar into a bowl and then form the dough into tablespoon-sized balls. Dip each dough ball into the sugar and then place on the sheet 2-inches apart, as they’ll spread as they bake. Bake one sheet at a time for 10-12 minutes, or until the edges are just set. They’ll be puffy when they come out of the oven but as they cool they’ll flatten and form those glorious cracks in the surface. Continue for the rest of the dough.

Yield: 24 cookies

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