Black And Pink Grapefruit Cookies Food

PINK GRAPEFRUIT SHORTBREAD

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.

PINK GRAPEFRUIT MARGARITAS RECIPE BY TASTY

Steps:

• To make the simple syrup, bring the sugar and water to a boil in a saucepan. Wait until they're completely combined, then set aside to cool.
• Squeeze the juice out of all the grapefruits, and combine with the tequila and the simple syrup you just made.
• Wet the rim of your glasses (you can do this with a slice of grapefruit), and dip in sugar. Serve over ice!
• Enjoy!

BLACK-AND-PINK GRAPEFRUIT COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Whisk together flour, baking soda, and 1 1/2 teaspoons salt. In a mixer fitted with the paddle attachment, beat butter with granulated sugar and 2 tablespoons zest on medium speed until light and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, scraping down sides of bowl as needed. Beat until smooth.
• Line two baking sheets with parchment. Spoon 1/4 cup dough into mounds on sheets, 6 per sheet. Bake, rotating sheets and rack positions halfway through, until edges are lightly golden, 15 to 18 minutes. Transfer cookies to a wire rack; let cool completely. Repeat with remaining batter.
• In a bowl, whisk together confectioners' sugar, corn syrup, remaining pinch of salt and 3/4 teaspoon vanilla, and 3 tablespoons juice until smooth. Transfer half of icing to another bowl; whisk in cocoa and 1 to 2 tablespoons hot water until you reach desired consistency. Add remaining 1/2 teaspoon zest and tint with 1 to 2 drops of food coloring. (Icing should be a bit thicker than honey; if needed, whisk in more juice.)
• Flip cookies flat-sides up. Using a small offset spatula, spread grapefruit icing over half of each cookie and chocolate icing over other half. Let stand until icing is set, about 1 hour. Cookies can be stored in a single layer in an airtight container at room temperature up to 2 days.

BLACK & PINK COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
• For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes.

PINK GRAPEFRUIT SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
• Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
• Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

PINK GRAPEFRUIT FROSé

Steps:

• In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
• With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
• Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
• Continue to rake the mixture every 30 minutes or until it's firm and granular.
• Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!