Jasmine Shortbread Sandwiches With Grapefruit Curd Food

JASMINE SHORTBREAD SANDWICHES WITH GRAPEFRUIT CURD

Jasmine Shortbread Sandwiches with Grapefruit Curd image

These shortbread cookies contain ground jasmine tea, which lends a sweet, floral balance to their tart grapefruit-curd filling.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 4h15m

Yield Makes 20

Number Of Ingredients 8

Ingredients

2 sticks unsalted butter, softened
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
Coarse salt
2 tablespoons ground organic jasmine tea
Fine sanding sugar, for pressing
1/3 cup Grapefruit Curd

Steps:

Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight.
Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles.
Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles.
Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies.

PINK GRAPEFRUIT SHORTBREAD

Pink Grapefruit Shortbread image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 9

Ingredients

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.

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